Ingredients
- 2 pounds of chicken breast cooked and shredded
- 4 to 5 medium potatoes diced 1/2 inch cubes
- 1 onion
- 1/2 tomato
- 1/2 tsp dry oregano
- 1 bay leaf
- Ground black pepper to taste
- 2 tbs chicken bouillon
- 1 pack of mini corn tortillas
- Oil for frying
- Shredded cabbage
- Ground cotija cheese
- Tapatio hot souce (optional)
Details
Servings 10
Level of difficulty Average
Preparation time 20mins
Cooking time 120mins
Cost Budget Friendly
Preparation
Step 1
Cook chicken in 4 cups of boil water with salt and bay leaf. Shred chicken (keep the chicken broth)
Step 2
Peal off the skin of potatoes cut in small cubes
Step 3
Chop onion and tomato small and thin cubes
Step 4
In a skillet add 1 tbs of oil let heat and add 1/4 of the chopped onion and tomato until onion is transparent, add potatoes salt and ground black pepper to taste mix we'll let cook until potatoes change color almost transparent
Step 5
Add potato mixture and shredded chicken to the saved broth add oregano and 2 tbs of chicken bouillon and let cook about 10 minutes or until potatoes are fully cooked
Step 6
Thinly Shred the cabbage.
Step 7
In skillet heat frying oil add mini tortillas until cooked and soft.* Drain in paper towels to remove excess oil do this for 4-5 tacos per person add chicken mixture in center of tortilla top with onion cotija cheese cabbage and hot souce. Enjoy!!!
*Tortillas can be fried a little longer for better hold
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Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
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