diced cooked chicken no skin white and dark please
green chile sauce
minced garlic (powerded works too!)
raw onion diced
salt to taste
sharp cheddar cheese i like the finely shredded
taco shells (warmed)
1I purchase precooked chickens from the deli, so mucgh easier to pull apart and dice but you can cook your own. You can get about 3 cups per cooked chicken for the recipe.
2Heat a skillet with just 2 tbs of oil and one pat of butter heat on medium high heat.
3In the meantime dice an onion, mince three garlic cloves.
4Add the onion and garlic to the hot skillet ( I use cast iron). Stir as needed until it begins to brown.
5Dice chicken to edible bites for taco shells
6Add the can of geen chile sauce to the onion and garlic and let it simmer for 5 minutes so the flavors mingle. At this time you can add a can of diced green chiles or 1/3 cup of white rice (cooked)Allow to cook through about 5 to 10 minutes.
7Add the cooked chicken and stir. Turn on low and cover allow the mix to simmer about 5 minutes, stir and recover. Turn the heat off at this time, but keep covered for the flavors to meld, I rarely add salt but at this point do so, since the chicke was precooked there usually is enough salt already.
8Keep your chicken tacos warm while you prepare the toppings and taco shells. I setup buffet style and serve with black beans, rice and green onion. Oh so delish!!!