Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) Skinless, Boneless Chicken Breasts

  2. 3 squirt(s) Lime Juice

  3. 5 tablespoon(s) Red Chili Powder , Get this from the ethnic aisle where they have the Mexican soda. 1 package(s) Corn Tortillas

  4. 2/3 cup(s) Canola Oil

  5. 8 ounce(s) Mexican Style Shredded Cheese

Instructions Jump to Ingredients ↑

  1. Boil the chicken until it is easily shredded. (About one hour). Allow to cool.

  2. Reserve about three cups of the water the chicken was boiled in. Shred the chicken into thin strips.

  3. In a skillet combine the shredded chicken, chicken water, lime juice, and chili powder. Simmer on low-medium heat until heated through. (About ten minutes). Stir occassionally.

  4. On a griddle, heat up a little of the canola oil. Working in batches, put three tortillas on the griddle, allowing them to bubble up. (About two minutes each side.)

  5. Flip over and add a handful of cheese to each tortilla. Allow cheese to melt slightly and remove to a plate with paper towels (for the grease).

  6. While tortillas are still hot add a heaping spoonful of chicken. Optional toppings (Very much suggested) include more cheese, guacamole, and my green salsa.


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