Nicole's 13/10 Chopped Tacos
Serves 8
Directions
- 1Chop chicken breast and season with garlic powder, kosher salt, pepper, cumin, and chili powder.
- 2Heat olive oil in a skillet, then cook chicken in a single layer until browned.
- 3Add onion and cook while stirring.
- 4Add pinto beans, green enchilada sauce or tomatillo salsa, and diced green chiles; simmer until the sauce thickens, smashing some beans with a fork to help thicken.
- 5Butter a casserole dish and one side of each flour tortilla.
- 6Build tacos in the dish by placing a buttered tortilla down, adding a little cheese, filling, and more cheese; fold the tortilla and nestle it against the edge of the dish, repeating with remaining tortillas.
- 7Top with remaining shredded monterey jack cheese and bake in a preheated oven.
- 8Make a topping sauce by mixing sour cream with a portion of the green enchilada sauce or tomatillo salsa.
- 9Top finished tacos with shredded lettuce and the sour cream sauce before serving.
Ingredients
- 1 1/2 tbsp olive oil
- 1 pound boneless skinless chicken breast, chopped
- 1/2 cup onion, finely chopped
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp pepper
- 3/4 tsp chili powder
- 1/2 tsp cumin
- 1 cup green enchilada sauce or tomatillo salsa
- 1 can pinto beans, drained
- 1 can diced green chiles
- 2 tbsp melted butter
- 8 whole 6-inch flour tortilla
- 2 1/2 cups shredded monterey jack cheese
- 1/2 cup sour cream
- shredded lettuce (optional)
Equipment
knifecutting boardskilletspatulatongsforkbaking dishsilicone basting brushsmall bowlwhisk
Tips
- Use green enchilada sauce or tomatillo salsa; both are acceptable options.
- Use a fork to smash some of the pinto beans to help the taco filling thicken.
