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Chicken Taco Meat Tacos
This is a great recipe if you like planning ahead or you like having taco filling ready to go in the freezer. It makes a lot of shredded chicken filling and includes instructions for how to freeze and defrost it. You can make this filling weeks ahead of time and simply reheat when you’re ready to serve.
INGREDIENTS
- 16 taco shells
- 1 bag Chicken Taco Meat (thawed if frozen), recipe follows
- 1 head green lettuce, thinly sliced
- 6 Roma tomatoes, chopped
- 1 1/2 cups grated Cheddar-Jack cheese
- 1 cup sour cream
- Hot sauce, as needed
- Chopped fresh cilantro, for garnish
- Lime wedges, for squeezing
- 2 tablespoons olive oil
- 6 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 tablespoons chili powder
- 2 teaspoons paprika
- 1 tablespoon cumin
- Salt
- One 14-ounce can tomato sauce
Chicken Taco Meat:
INSTRUCTIONS
- Warm the taco shells in the oven according to the package instructions. Heat the Chicken Taco Meat in a skillet until piping hot.
- Pile up the warm shells with: sliced lettuce, Chicken Taco Meat, chopped tomatoes, grated Cheddar-Jack and sour cream. Top with hot sauce and garnish with chopped cilantro. Serve with lime wedges for squeezing over the tacos.
Chicken Taco Meat:
- In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
- Let cool, divide among 4 freezer bags and freeze. Yield: 4 freezer bags (16 to 20 servings).
