Ingredients

The following ingredients have 20 Servings
  • 1.5 pounds chicken breast (boneless)
  • 1 tablespoon olive oil
  • 1 medium sized onion (chopped)
  • 1 large jalapeno pepper (chopped)
  • 2 cloves garlic (chopped)
  • 2 tablespoons taco seasoning (use your favorite blend)
  • Salt and pepper as needed
  • 1 cup shredded Cotija cheese (or use Monterrey Jack)
  • 20 corn tortillas (or more as needed, softened)
  • 2 cups vegetable oil for frying

Instruction

  • Add the chicken breast to a pot and cover it just enough with water along with a tablespoon of salt.
  • Bring it to a boil, then reduce heat to a simmer. Lightly poach the chicken about 20 minutes, or until it is cooked through fully.
  • Remove from heat and set into a large bowl. Shred the chicken with forks.
  • Heat the olive oil in a pan and cook the onion and jalapeno about 5 minutes to soften.
  • Add the garlic and cook another minute, until fragrant.
  • Add the onion, jalapeno and garlic to the chicken, along with a bit of salt and pepper, taco seasoning and the shredded cheese. Mix it all together.
  • Add a spoonful of chicken-cheese mixture to each softened tortilla and roll them up tightly. Fasten with toothpick to hold them together. See the NOTES section on how to best soften corn tortillas.