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Shredded Chicken Tacos with Hatch Chile Cream Cheese, Corn and Fresh Salsa


4 boneless, skinless chicken breasts

¾ cup chicken broth

Salt and Pepper

Terrapin Ridge Farms Hatch Chile Cream Cheese

Fire Roasted Canned Corn (rinsed)

Fresh Store Bought Salsa or diced tomatos

Tortillas (hard or soft, up to you!)


Cook chicken in a crockpot or pressure cooker with the chicken broth. With two forks tear the chicken into shreds. Spread a thick layer of Hatch Chile Cream Cheese onto the taco shell. Add the shredded chicken, rinsed can corn and salsa on top. Enjoy a delicious, mildly spicy, flavorful taco.

Products Used In This Recipe: