Are you a fan of chicken and tacos? Then this recipe is for you! The Smokey citrusy notes from the enchilada sauce is just perfect. Make plenty of tacos cause they will fly off the table.
Length of time from start to finish: 1:15 min
Difficulty: Easy
Ingredients:
- 4 boneless skinless chicken breast
- 8 oz 505 southwestern red enchilada sauce
- 4 oz 505 southwestern salsa verde
- 1 small romaines heart
- 4 oz queso fresco
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
Instructions:
-Let’s start by preheating your grill to 300 degrees.
-Now let’s season up the chicken breast with salt pepper garlic. After, place them on the grill and flip them half ways through about 10 minutes in. You want to pull off the chicken breast once they reach an internal temperature of 165 at the thickest part.
-Place them in a bowl and let them rest for 10 min before shredding them. At this point while they are resting let’s fry up the tortillas and form taco shells, you can always buy pre made taco shells.
-In a skillet add oil just enough to cover the bottom. Preheat the oil to 350 degrees. You will need a pair of tongs to hold one side of the tortilla down first. Then flip and hold the other side to make the taco shell. Remove them once they are golden brown.
-Once you fry them, set them aside and shred the chicken, add 8oz 505 southwestern red enchilada sauce to the shredded chicken and combining throughly.
-Now let’s slice the romaine heart very thin and it’s time to assemble. Add the chicken to the taco shells. Garnish with the lettuce and crumbled queso fresco, top off with that delicious 505 southwestern salsa verde.
