- 10 minutes
- 20 minutes
- Preheat oven to 400°F.
- Place chicken strips on a baking sheet and bake for 18-20 minutes until heated through and crispy. Chop chicken into bite size pieces and toss with enchilada sauce in a large bowl.
- Mix together black beans, corn and salsa in a medium bowl.
- Layer chicken and salsa mixture in each taco shell. Drizzle with cilantro lime sauce. Serve immediately with rice and refried beans on the side (optional).
Recipe Tip: Add your favorite pickled vegetables such as jalapenos, onions or radishes.