My favorite type of food is mexican. Could it be because I lived in Mexico growing up?
Who knows, but, I make tacos almost once a week, and usually like to play with it until I find a recipe I love.
I've already posted some on here, but I discovered some new mexican chicken tacos that I LOVE!
They are different, and easy! AND DELISH!
And you could easily make chicken enchiladas with them, with a sour cream or cheese sauce,
or taco salad,
the possibilities are endless!
Spicy (ish) Chicken Taco Filling
(the assembly of tacos)
4 large chicken breasts
1 8 oz can tomato sauce
1 14.5 oz can enchilada sauce
2 cloves garlic (I just use minced garlic from costco)
1 T chili powder
1 teaspoon cumin
2 teaspoons oregano
1/2 teaspoon sugar
salt and pepper to taste
2 T olive oil
what to do:
1. In a bowl, mix tomato sauce, enchilada sauce, garlic, cumin, sugar, and oregano. Set aside.
2. Salt and pepper the chicken breasts then cut into strips (I just did this to cook faster and it was yummy). Pour olive oil into a skillet over medium high heat and let get hot. Put chicken breasts in, and let cook for about 5 minutes, flipping over halfway through, just to brown the chicken a bit.
3. Pour mixture into the skillet and make sure to cover all chicken. Bring to a boil, then turn heat to low and simmer for 20 minutes, flipping chicken halfway through.
4. Take chicken out onto a cutting board and either cut or shred the chicken. At this point, I poured about half of the leftover sauce out of the skillet and threw it away. Although you could use it as taco sauce if you want. Just leave enough of the sauce in the pan to mix well with the chicken.
5. Put chicken back into skillet and mix well. Let cook another 10 minutes.
6. Serve with warm tortillas or hard shells. Also you may top it with homemade spanish rice (I will put this recipe on another time!), cheese, sour cream, lettuce, tomatoes, and onions.