Mike's Smothered Soft Chicken Tacos
If you're wondering why you're seeing so many Green Chile recipes as of late, it's almost harvest season here in New Mexico. We're trying to use up our frozen reserves! Anyway, I hope you enjoy this recipe!
Mike's Smothered Soft Chicken Tacos
If you're wondering why you're seeing so many Green Chile recipes as of late, it's almost harvest season here in New Mexico. We're trying to use up our frozen reserves! Anyway, I hope you enjoy this recipe!
Cooking Instructions
- 1
Boil your chicken breasts in water for 35 - 40 minutes. Check for doneness by sticking a knife through the thickest part of your thickest breast. Its fluid must run clear. If not, boil longer.
- 2
Dice and chop all vegetables and place in fridge to chill.
- 3
Make your Mike's Easy Chile Verde Sauce but with chicken breasts instead of pork. You'll need 3 to 4 additional breasts for this sauce depending upon their size.
https://cookpad.wasmer.app/us/recipes/367872-mikes-easy-chile-verde-sauce
- 4
Shread all chicken breasts and divide in half. Half for your Verde Sauce and half for your Tacos. Reserve your homemade chicken broth. You'll use it for both your Verde and your shredded taco chicken breasts.
- 5
In a large pan, add all seasonings and broth in the Shreaded Chicken category and bring to a high heat. Cover and allow chicken to steam in the broth and seasonings for about 5 minutes. Uncover and allow broth to boil down completely. Place shredded chicken in an air tight bowl to keep moist.
- 6
Assemble your Tacos by warming up your flour tortillas. Place chicken on the middle inside with lettuce and tomatoes. Fold tortilla over veggies and chicken and top tortilla with your Chile Verde Sauce. Garnish top with chilled onions, fresh cilantro and Mexican 3 Cheese.
- 7
Serve immediately with an ice cold Mexican beer.
- 8
Enjoy!
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