Shredded Chicken Tacos with Corn Tortillas | Easy Homemade Taco Recipe

Heat a pan on medium heat and add 1 teaspoon of extra virgin olive oil.

Add chopped garlic to the pan.

Place chicken skin side down in the pan and season with Mrs. Dash blend, pepper, paprika, garlic powder, and more pepper.

Cut half of an onion into quarters and add it to the pan with the chicken.

Cover the chicken until it is completely cooked.

Add chopped green pepper and diced tomato to the pan.

Add a whole bay leaf to the chicken mixture.

Open a can of enchilada sauce and pour it into a separate pan.

Add a little bit of minced garlic to the enchilada sauce.

Check the chicken to ensure the peppers are soft but not overcooked.

Remove the chicken from the pan and place it in a separate bowl.

Add fajita mix to the chicken and mix well.

Pour chicken stock into the fajita mix and whisk to combine.

Add a can of diced tomatoes with lime juice and cilantro to the mixture.

Mix everything together and add the cooked chicken back into the pot.

Let the mixture boil.

Strain some juice from the chicken and add it back to the pot.

Dip corn tortillas into the strained juice and place them on a microwave-safe plate.

Add chicken to the center of each tortilla, not too much to avoid overstuffing.

Sprinkle Mexican style blend cheese and crumbled feta cheese on top of the chicken.

Fold the tortillas and place them on the plate.

Top with sour cream and additional cheese if desired.

Add cilantro and diced tomatoes to the side of the plate for garnish.

Equipment Needed

Spice Level:

Dietary