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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 20 |
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I got out this recipe out of the paper from a well known restaurant in our area. I made them tonight and the family loved them so decided to post the recipe!! Hope you enjoy them :) I added a few more spices as called for and played with it. I also warmed the corn tortillas before putting the meat in and frying them. Time is for all the cooking and rest of steps! I also added a touch of garlic powder and onion powder with the other seasonings. Next time I might also add cheddar or mexican cheese to some and see how that would taste too, Yummy :) Ingredients:
2 lbs boneless chicken breasts |
1 ounce salt |
16 ounces water |
8 ounces chicken broth |
3 -4 teaspoons garlic powder |
3 -4 teaspoons onion powder |
3 ounces corn oil |
4 ounces tomato sauce |
3 -4 teaspoons chili powder |
2 ounces cilantro |
1/2 teaspoon cumin |
1 (4 ounce) can green chilies |
4 ounces cornstarch |
3 (10 ounce) packages corn, tortilla's |
Directions:
1. Cook chicken in water with salt, garlic powder and onion powder. Bring water to a boil and cook for 30 minutes.
2. Remove meat and save the liquid. Shred meat and set aside.
3. In a large deep skillet add chicken, and reserved liquid and lightly cook covered for 5 minutes.
4. Add all remaining ingredients and seasonings, using cornstarch to thicken. Simmer for 10 minutes. Set aside and allow to cool slightly.
5. Heat a skillet lightly coated with corn oil. Fill corn tortillas that have been lightly warmed on burner with meat mixture and roll to form a tight tube. Fry in skillet until crisp and crunchy.
6. Serve with guacamole, sour cream or salsa.
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