Ingredients :
- 6 Pack tortillas
- 1 Olive oil or cooking spray
- 2 Skinless chicken breast fillets
- 1 Sachet taco seasoning mix
- 1 Litre chicken stock
- 3 cup Boiling water
- 2 packages 2 minute noodles, crunched up
- 600 grams Chunky salsa
- 1 1/2 cup Fresh continental parsley, roughly chopped
- 1 Punnet cherry tomatoes, chopped
- 1 Season to taste
Method :
- Preheat oven to 180*C.
- Cut buritto tortillas into approx 2cm wide by 7cm golden brown.
- Brush chicken fillets with oil and sprinkle half the taco seasoning mix over chicken.
- Heat some oil in a large pot/ sauce pan and cook chicken filletsuntil cooked through. Remove chicken and slice thinly.
- Add chicken stock and chunky salsa to pot, heat.
- Add chicken slices, water, tomato and noodles (including flavour sachets) and simmer until noodles soften.
- Beef & Cheese Chimichangas with Sopa de tortilla & Salad O Mexico!
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