Tuesday, October 11, 2016

Taco Love

I've said before how much I love tacos.  Tacos for breakfast, tacos for lunch, tacos for dinner.  I haven't met a taco I didn't like.  But now...this happened.  My husband's favorite thing I cook is my Chicken Flautas.  They are pretty darn tasty.  So I thought, why can't I put the same filling in a taco shell and bake it.  There's no frying involved so it will be easier than making the flautas.  

And let me tell you, these Oven Baked Chicken Tacos are my all time favorite now.  They are fantastic!  I even took the leftovers to work and heated them up on a sheet tray in the oven and they were fantastic left over too!  Now I think other tacos are ruined for me.  Except Carne Guisada.  That's my favorite too.  And Carne Asada.  Okay, maybe I should say my favorite chicken taco.  These were a huge hit at my house, and I know your family will love them too!  Enjoy!

4 boneless, skinless chicken breasts
One 7-ounce can El Pato brand Mexican style hot tomato sauce or Herdez salsa casera (see note)
One 4-ounce can green chilies
1 C chicken stock
1 T cumin (see note)
1 T chili powder (see note)
1 T garlic powder (see note)
Salt & pepper, to taste
10 stand & stuff taco shells (the flat bottom shells)
1 1/2 C shredded cheese
Diced tomatoes, if desired
Chopped cilantro, if desired
Sour cream, if desired

NOTES:  If you can't find El Pato or Herdez sauce, you can use a 7-ounce can of regular tomato sauce.  You may want to add some red chili flakes or cayenne to give it some heat. Also, I am heavy handed on seasoning, but we like it that way.  Feel free to use less garlic powder, cumin, and chili powder.  Also, you could use about 3 C of already cooked and shredded chicken if you need this to be quicker.

Boil the 4 chicken breasts in water with a little salt, garlic powder, onion powder, and cumin.  When they are done (it should take about 20 minutes or so), let them cool enough so that you can shred the meat.  Shred the meat and set it aside.

Preheat the oven to 350 degrees.  Lay the taco shells out on a sheet pan.  Bake them for about 10 minutes.

Meanwhile, put the chicken, stock, green chilies, tomato sauce, cumin, garlic powder, and chili powder in a skillet. Season it with salt and pepper.  Cook on medium high heat, stirring frequently, until most of the liquid has cooked out.  

Fill each taco shell with the chicken mixture.  Put cheese into each taco.  Return the sheet pan to the oven and bake the tacos for 10-15 minutes or until the shells are cripsy and the cheese is melted.  Serve the tacos with the tomatoes, cilantro, and sour cream, if desired.