Mexican Chicken Tacos

The most frustrating thing about cooking and trying out new things are the number of duds in the recipe world.  This makes up for all those 'other dishes' I haven't blogged about, but suffered through.  I got this recipe from my friend, Ann at work, and that alone should be enough of a recommendation, but I do believe this is my favorite of all my favorite Ann recipes.  It's so easy, and sooooo, oh soooooo, delicious.  I think the extra o's help, don't you?  Trust me on this, and if you try it and hate it, then....what's wrong with *you?*  This is a recipe I'll be adding to my regular menu, and for a (fake) foodie who rarely cooks the same thing twice, that's says a lot. 

Chicken Taco Ingredients: 

6-8 chicken breast, 1 pkg Lawry's taco seasoning, 8 oz sour cream, 1 small can green chilies, 1 small can sliced black olives, 1 can mushroom soup, cilantro (to taste), monterey jack cheese, flour tortillas, guacamole, chopped tomatoes. 

Chicken Taco Instructions: 

1.  Cut chicken into cubes.  Roll in Lawry's seasoning.

 2.  Place in a 9x13 inch pan, and bake for 25 minutes. 
3.  Mix next 5 ingredients.  Pour over chicken.  Top with shredded cheese (to taste).  Bake until cheese is melted-10-15 minutes. 

4.  Serve in warm flour tortillas with guacamole and chopped tomatoes.