Tacos, Enchiladas, Tamales, Tostadas



Red Chile Chicken Tacos | Print |
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new_mexico_cropped

 

Makes about 8 tacos, serving 3 to 4


  • 1 small onion, cut in half and thinly sliced
  • 1 pound boneless skinless chicken breast or thigh, cut into ½ inch cubes
  • 1 pouch (8 ounces) New Mexico Taco Skillet Sauce
  • Warm tortillas
  • Shredded cheese
  • Chopped fresh cilantro

 

  1. Saute Onion: Heat 1 Tbs. oil in nonstick 10- or 12-inch skillet over high heat. Add onion. Cook until golden, stir occasionally, about 3 minutes. Remove to a plate
  2. Brown Chicken: Add 1 Tbs. oil and ½ of the chicken. Cook over high heat, until golden, stir occasionally, about 3 min. Remove to a plate. Repeat with remaining chicken.
  3. Combine & Heat: Stir all chicken, onion and Sauce together in skillet; heat through, about 1 minute. Serve in warm tortillas topped with shredded cheese and cilantro.

 

1 small onion, cut in half and thinly sliced 

1 pound boneless skinless chicken breast or thigh, cut into ½ inch cubes 

1 pouch (8 ounces) Frontera Green Chile Enchilada Sauce

Warm tortillas

Shredded cheese

Chopped fresh cilantro