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For the tacos:
2 large chicken breasts, thawed
1 cup BBQ sauce
1 cup red enchilada sauce
¼ teaspoon chili powder
½ teaspoon BBQ seasoning
Lettuce
Shredded cheese
For the corn salsa:
2 cups frozen corn, cooked and thawed
1 14.5-oz. can diced tomatoes, drained
1 15-oz. can black beans, drained
¼ cup fresh-cut cilantro
Fresh lime
Olive oil (optional)
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1st Keep
 8isenuf
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