Cook chicken breasts in a medium-sized frying pan until thoroughly cooked or no longer pink inside. Shred chicken or cut into bite size pieces.
Add the container of salsa to the chicken, fill the empty container with water and add to the salsa/chicken mixture.
Stir and bring mixture to a boil. Reduce heat and simmer until most of the liquid is reduced.
Divide chicken mixture evenly and spoon into flour tortillas. Add taco fixings as desired
**To lower sodium, use no salt added crushed tomatoes and season with onion, garlic and hot chiles. Or, check sodium content of tortillas and select lower sodium tortillas.**
This recipes uses high fiber tortillas such as La Tortilla Factory. Yield: 8 tacos. 1 serving: 2 tacos.
