Chicken Tacos
Ingredients
- 3 Large Boneless Skinless Chicken Breasts or Thighs about 2.5 lbs
- 1 Yellow Onion, diced
- 2 Cups Chicken Broth
- 4 oz Can Diced Green Chilies
- 30 Count Corn tortilla
- 3 7.06 oz Bags of Chihuahua Cheese
Seasonings
- Salt
- Pepper
- Chili Powder
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Oregano
- 2 Packets of Sazon
Instructions
- Place the chicken in the crockpot and use all of the above listed seasonings. I do not measure, but it is approximately 2-3 tbs of each. You cannot over season this!
- Add the onion, the green chilies and the chicken broth. Cook on low for 6-8 hours or on high for 4-6 hours.
- Once the chicken is done, shred it up and stir it into the juices in the crockpot
- Heat a non-stick skillet to medium heat.
- Sprinkle 1-2 tbs of the cheese into the skillet, then place a tortilla on top of it, pressing down to adhere the cheese to it.
- Sprinkle some more cheese on the entire circumference of the tortilla and about 2 tbs of the chicken mixture on half.
- Fold the tortilla in half and flip once, cooking until the cheese is golden brown and toasty on both sides.
- Repeat this step for each taco.
- Fill with desired fillings and enjoy!
Notes
I like to use some fresh pico de gallo, some guacamole and cilantro as filling for the tacos. I also like to serve them with a side of Spanish Rice and Refried beans.