Gluten Free Honey Lime Taco Shells
Ingredients
Chicken tenders, roasted and shredded
Mild cheddar cheese shredded ( You can use Monterrey Jack or a Sharp Cheddar if you prefer)
Gluten Free Enchilada sauce
Corn Tortillas
Honey
Lime
Chili powder
I found this great tip on Pinterest. Take a muffin pan and turn it over. Take a tortilla, warm it and place it in between the Muffin sections. Put pan in oven on 375 for 15 minutes until tortilla's are crisp. Let cool slightly, turn it over and you have a Taco shell.
I make the honey lime sauce in a bowl and let it sit for a bit. 1/4 cup of Honey, the juice of a lime, 1 heaping Tbsp of Chili powder. Stir and let rest for 10 minutes. Then add the shredded chicken into the marinade and let it rest for a half and hour.
I place a heaping Tbsp of the chicken mixture into the shell, top with cheese, drizzle Enchilada sauce over the cheese. I repeat this process until I've made the amount of shells I want to serve. Then place into a 375 degree oven and bake for 10 minutes. Top with sour cream and cilantro.
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