Description
These tacos are easy, and your family will love them. Please, please take the extra step to char the tortillas! It adds a little bit of crispiness to your taco and amplifies the natural sweetness of the corn tortilla.
From Meseidy Rivera from The Noshery.
Ingredients
- 4 Chicken Breasts, Diced
- 1 can (10 Oz. Size) Enchilada Sauce
- 8 whole 6 Inch Corn Tortillas
- 2 cups Shredded Monterey Jack Cheese
- Cilantro For Garnish
Preparation
Place chicken breasts in a resealable bag with enchilada sauce. Let marinade for at least 30 minutes.
Heat a heavy skillet over medium-high heat. Using a slotted spoon add chicken to the skillet, cook for 10 minutes or until chicken is cooked through and sauce has dried. Heat corn tortillas over an open flame, toasting them and letting them char a bit. If you do not have an open flame use a heavy bottom or cast iron skillet.
Serve grilled chicken in tortillas, top with shredded cheese and fresh cilantro.
