Oh, the sacrifices we make.
Ingredients (serves 4):
- 1 package of white corn tortillas
- 4 boneless skinless chicken breasts, thawed
- Shredded Mexican cheese
- Shredded lettuce
- Canola oil
- Sour Cream
- Taco Bell restaurant sauce
- Taco Bell taco seasoning
- 1 small can diced green chilies
- Fresh chopped cilantro (optional)
- Diced tomatoes (optional)
- Heat 2 tablespoons of canola oil over medium high heat
- Chop up chicken breasts into small, bite-sized pieces. Throw in the pan with the heated oil.
- Add the can of green chilies.
- For the record, I do not like chilies, but you and any other picky eater in your home won't even notice they're there. They're diced so small that they'll blend right in, but they pack a lot of Mexican flavor.
- Sprinkle taco seasoning onto chicken while cooking. How much you put is up to you.
- Add 1 tablespoon of sour cream and combine. This makes the chicken mix nice 'n creamy.
- While the chicken is cooking, pour canola oil into large pan and turn the heat on high.
- This is another area where the amount of oil is up to you. I make it so that it was about 1 inch deep, but for those of you who don't sit in a cubicle all day, feel free to add more.
- Spoon 1 tablespoon of the fully cooked chicken mix into two corn tortillas.
- I double-up the tortillas because they can be very fragile and break easily.
- Only spoon 1 tablespoon of the chicken mixture into the taco shell, otherwise it'll spill over the sides. Practice safe deep-frying, people.
- Using tongs, place the chicken-filled tortilla into the hot oil. Using a fork or the tongs, hold it almost closed for about 15 seconds to keep that structure in the tortilla and to keep it from opening. After a few seconds, they'll stay by themselves.
- Let them sit on each side for about 2 minutes or until crispy and brown.
- Once you've done one, just keep 'em coming. You can do as many at a time as your pan can fit.
- Once both sides are done, remove tacos from hot oil with tongs, draining any additional oil back into the pan.
- Set on a pile of paper towels and pat dry
- When they are dry, gently open the taco just enough to add the shredded cheese, sour cream, taco sauce, lettuce and diced tomatoes. Be prepared to get your hands a little messy. But it's worth it.
- Top with fresh cilantro
- Warning: it's not the same without it.
Love and getting-wild-because-it's-the-weekend,