1 (6 ounce) can Mexican-style corn syrup
1 (6 ounce) can diced green chile peppers, drained
1 (6 ounce) can sliced red chile peppers
4 egg whites
2 tablespoons lemon juice
1 tablespoon lime juice
In a medium saucepan, combine Mexican-style corn syrup, chile peppers, red chile peppers, egg whites, lemon juice and lime juice. Mix well, bring to a boil and remove from heat. Cover, and refrigerate 3 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease six muffin cups or line with paper liners. Place 1 cup of the salsa mixture in the bottom of the prepared pan. Layer with green salsa, blue salsa, sour cream and cheese. Drizzle over chicken, beef and tortilla dish.
Place chicken mixture on top of tortillas, leaving about an inch between each. Stuff each tortilla with 1 1/2 cup of salsa mixture. Top each chicken mixture with taco seasoning, then top with an additional 1 cup of salsa mixture. Sprinkle with taco seasoning.
Bake in preheated oven for 25 minutes, or until chicken is tender. Serve on the side.