| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 4 Boneless/Skinless Chicken Breast
- 1 Tsp Garlic Powder
- 1 Tsp Ground Cumin
- 1 Can Mexican Blend of Salsa Mix I use the Rotel Blend
- 6 Flour or Corn Tortillas Use the both
- 1/2 Cup Chopped Onion
- 1 small Can Tomato Sauce
- 1 Tsp Salt and Pepper
- 2 Cups Cooking oil of your choice
- 6-10 Toothpicks
- Chopped Onion
- Tomato Sauce Small can
- Salt and Pepper
- Cooking oil of your choice
- Toothpicks
Ingredients
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Instructions
- -Boil the chicken and then set aside to cool off.
- -Once chicken is cool, shred it into a small pan.
- – Add salt, pepper, ground cumin and garlic and mix.
- -Add chopped onion and let the chicken marinate.
- -Add in about half can of Salsa and Tomato sauce
- -Mix all together and let it cook for about 20 min.
- Warm the Tortillas on a hot plate or (comal). You can also start warming up the cooking oil at this time!
- -Once chicken is done, place inside an uncooked tortilla and roll it closed with a toothpick.
- -Place in the cooking oil until golden brown, Make sure the tortilla cooks all around
- -Take out and place on place with a paper towel to drain excess oil.
Mango Pineapple Salsa
- Chop up Mango and Pineapple Add in the rest of the Mexican canned Salsa Add fresh limes (1-2) Add cilantro, tomato and onion (chopped) A little bit of salt to taste and you’re DONE!
Recipe Notes
Just a couple of side notes! Try not to make the chicken watery. I usually add the salsa and tomato sauce according to how much chicken I have based off the size of it!
Also, be careful when filling the tortillas with the chicken and closing them with the toothpick, it can get tricky and they can tear apart if they are not warmed up enough!
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