Crispy Cheese Chicken Tacos (Print Version)
# Ingredients:
→ Tacos
01 -
2 tablespoons extra virgin olive oil
02 -
1 pound ground chicken, beef, or turkey
03 -
1 yellow onion, chopped
04 -
2 teaspoons chipotle chili powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon garlic powder
07 -
¾ cup red enchilada sauce
08 -
1 teaspoon kosher salt
09 -
2 cups shredded Mexican cheese
10 -
12 flour or corn tortillas
11 -
1 ½ jalapeños, sliced
→ Avocado Cilantro Sauce
12 -
1 avocado
13 -
⅓ cup salsa verde
14 -
¼ cup plain Greek yogurt or sour cream
15 -
3 tablespoons lime juice
16 -
2 teaspoons honey
17 -
⅓ cup fresh cilantro
# Instructions:
01 -
In a large skillet, heat the olive oil over high heat. Add the meat and onion. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chipotle chili powder, cumin, garlic powder, and salt. Add the enchilada sauce. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 5 minutes. Remove from the heat.
02 -
Combine all sauce ingredients in a blender and blend until creamy. Season with salt.
03 -
Layer the meat and a sprinkle of cheese to one side of the tortilla. Avoid overstuffing the tacos. Fold the tortilla over the ingredients. Repeat with the remaining tortillas and ingredients.
04 -
Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/3 cup cheese in a 3-4 inch circle or square. Place 1 taco to 1 side of the cheese round. Cook for 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the taco in the cheese. Continue to cook for 3-4 minutes until crisped all over.
05 -
Serve warm with the avocado cilantro sauce and desired toppings.