Jun 23, 2008, 10:15 AM
I usually start out with 5 tacos on my plate and can't resist going back for more. I hope you enjoy them as much as my family and I do.
Irresistable Chicken Tacos
Ingredients
1 whole chicken
1 Package yellow corn tortillas
Enough oil to dip and warm tortillas
1 can Rotel Diced Chili's and Tomatoes
1 small can tomato sauce
2 cups shredded cheddar cheese
A dash of garlic powder
Salt, pepper, chili powder
Optional
1/2 large onion diced
Instructions
Quarter chicken and boil until skin begins pulling away from meat. Remove chicken and shread meat from bones with two forks. I usually use one fork to hold a piece in place and then use the second fork to quickly shread the meat off the bones. This takes a bit of time as you want the chicken shredded nice and fine. Use both dark and white meat. Note: Save a cup of the broth from the boiled chicken and set aside.
Put shredded chicken into a Dutch Oven or slow cooker. Add the Rotel, tomato sauce, garlic powder, optional onion if you want, and the chicken broth you set aside earlier. Heat to a simmer and add plenty of chili powder, then salt and pepper to taste. It's hard to say how much chili powder to use, but I can tell you it's a lot. Don't be shy. I've never measured before, I just put in a lot and then begin tasting and adding as needed. But the chili powder is part of the secret of this recipe's awesome taste.
You want to simmer the chicken uncovered for about 20-30 minutes. While that's going on, heat some oil in a skillet to heat the corn tortillas. The oil should be set to med-high. Use tongs to gently dip the tortillas into the oil. Only leave each one in the oil for a few seconds, then turn, then remove. You just want the tortillas soft and warm.
When the chicken is done simmering, spoon it into the tortillas. When your tacos are rolled and on the plate, sprinkle a little cheddar cheese on top, and then spoon a little of the juice from the chicken filler onto them.
That's it! Time to sit down and enjoy
Quick version
If you don't have time to boil and shred a whole chicken, here is a quick version that tastes really good.
Get a few cans of canned chicken (find it by the tuna at the store). Make sure you get the kind with dark and white meat. The dark meat really helps to give it the right flavor. Basically you follow the same recipe as above, only the chicken is already ready to go. Dump the cans of chicken into a Dutch Oven or slowcooker, add the other ingredients, etc. I've made it this way before in about 20 or 30 minutes and it tasted great. Not quite as good as totally made from scratch, but hey, it's awesome chicken tacos in under 30 minutes!
Irresistable Chicken Tacos
Ingredients
1 whole chicken
1 Package yellow corn tortillas
Enough oil to dip and warm tortillas
1 can Rotel Diced Chili's and Tomatoes
1 small can tomato sauce
2 cups shredded cheddar cheese
A dash of garlic powder
Salt, pepper, chili powder
Optional
1/2 large onion diced
Instructions
Quarter chicken and boil until skin begins pulling away from meat. Remove chicken and shread meat from bones with two forks. I usually use one fork to hold a piece in place and then use the second fork to quickly shread the meat off the bones. This takes a bit of time as you want the chicken shredded nice and fine. Use both dark and white meat. Note: Save a cup of the broth from the boiled chicken and set aside.
Put shredded chicken into a Dutch Oven or slow cooker. Add the Rotel, tomato sauce, garlic powder, optional onion if you want, and the chicken broth you set aside earlier. Heat to a simmer and add plenty of chili powder, then salt and pepper to taste. It's hard to say how much chili powder to use, but I can tell you it's a lot. Don't be shy. I've never measured before, I just put in a lot and then begin tasting and adding as needed. But the chili powder is part of the secret of this recipe's awesome taste.
You want to simmer the chicken uncovered for about 20-30 minutes. While that's going on, heat some oil in a skillet to heat the corn tortillas. The oil should be set to med-high. Use tongs to gently dip the tortillas into the oil. Only leave each one in the oil for a few seconds, then turn, then remove. You just want the tortillas soft and warm.
When the chicken is done simmering, spoon it into the tortillas. When your tacos are rolled and on the plate, sprinkle a little cheddar cheese on top, and then spoon a little of the juice from the chicken filler onto them.
That's it! Time to sit down and enjoy
Quick version
If you don't have time to boil and shred a whole chicken, here is a quick version that tastes really good.
Get a few cans of canned chicken (find it by the tuna at the store). Make sure you get the kind with dark and white meat. The dark meat really helps to give it the right flavor. Basically you follow the same recipe as above, only the chicken is already ready to go. Dump the cans of chicken into a Dutch Oven or slowcooker, add the other ingredients, etc. I've made it this way before in about 20 or 30 minutes and it tasted great. Not quite as good as totally made from scratch, but hey, it's awesome chicken tacos in under 30 minutes!