assignmentPREPARATION
Dredge marinate chicken strips in breadcrumb mixture. Press coating into chicken on both sides.
Pour in the chicken broth and scrape up the browned bits.
Add milk, sour cream, onion powder, garlic powder, Italian seasoning and ranch seasoning mix. Stir to combine until the sour cream and ranch seasoning has fully dissolved into the sauce.
Add the chicken and plate juices back to the pan and spoon the sauce over the chicken to coat.
Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.
Mix meat with cumin, salsa and oregano, set aside.
Prepare Mexican Rice according to package directions. Remove from heat. Stir in chicken mixture.
1 ½ T taco seasoning cooked, shredded chicken breasts
Stir together cream cheese pepper jack and taco seasoning. Fold in chicken. Divide among tortillas.
Spray (or mist) tops of tortillas with cooking spray or vegetable oil mist. Bake at 350° for 20 minutes or until golden brown.