How to make it

  • 1. Put all ingredients (except cheese, tortillas, frying oils/sprays, and side dips) into pot and boil RAW chicken submerged in tomato stock liquid for one (1) hour covered. Keep grated cheese and tortillas aside for later.
  • 2. After chicken cooks under the tomato stock for above time, remove chicken meat from tomato stock and allow chicken meat to cool enough for pulling.
  • 3. While chicken meat cools, continue boiling tomato stock that chicken cooked in to reduce/condense to a semi-paste (thin paste or thick gravy) consistency uncovered.
  • NOTE: Only quick heat-up of tomato stock and chicken is needed when using pre-cooked (canned) chicken. Also, remember that the chicken (once pulled) will be larger in volume than it started as breast pieces, so it will absorb SOME more liquid, but not a lot, and you do not want the tomato/chicken mixture too be loose or runny consistency when placed into the flour tortilla wrappers. You can reduce (thicken) the tomato stock liquid a bit more in the pot after the pulled chicken is re-added to the pot by boiling it awhile longer uncovered.
  • 4. Pull chicken meat into shreds along the grain of the meat when cool enough to touch.
  • 5. Mix pulled chicken meat and reduced tomato stock. Heat on stove to reduce consistency further only if needed.
  • 6. Rub outside surfaces of all tortillas with olive oil (or any oil) for good grilling.
  • 7. Lay tortillas with oiled side facing down and place about 2 well-heaping tablespoons of the tomato/chicken mixture onto one-half of flour tortillas (inside surface that is not oiled) and sprinkle with grated cheese, and optionally a bit of minced cilantro over the cheese.
  • 8. Fold tortilla wrapper over other half (like a taco shell) and grill on both sides until cheese melts.
  • 9. Serve with sour cream and green taco/enchilada sauce as sides for dipping.

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