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A two-ingredient marinade adds great flavor to the chicken in this Southwestern entree.
Place chicken, 1 cup salsa and soy sauce into large resealable plastic food bag. Tightly seal bag; turn several times to coat chicken. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 30 minutes.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Remove chicken from marinade; discard marinade. Spread butter over corn.
Place chicken and corn onto grill. Close lid; grill, turning once, 12-16 minutes or until internal temperature of chicken reaches 165°F and juices run clear when pierced with fork and corn begins to brown.
Cut corn from cob. Stir corn into remaining salsa. Slice chicken into bite-sized pieces.
Spoon about 2 tablespoons salsa mixture onto each tortilla. Top with chicken, green onions and cheese; fold tortilla over filling.
*Substitute 1/2 cup cooked whole kernel corn.
Dietary Fiber: 7g
it is very delicous
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1188
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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