What you need:
2 large chicken breasts ~ cooked and shredded
1 4-ounce can diced green chilies
1/2 large onion
2 tablespoons flour
1 cup chicken stock
1 teaspoon cumin
Salt and pepper to taste
how to make it :
In a large skillet, saute the onion and green chilies until soft and translucent.
Add the seasonings.
Sprinkle the flour over the onion mixture and stir.
Pour in the chicken stock and stir.
Add the chicken and combine.
Remove from heat.
In a separate skillet, heat some oil over medium heat.
Place a couple of heaping tablespoons of the chicken mixture on one side of a tortilla.
Gently place the filled tortilla into the oil, with the empty side of the tortilla going in first and the filled side weighing it down.
Allow to cook until light golden brown on one side then flip over to cook the other side.
Drain on paper towels.
Add lettuce, cheese, salsa, etc!
The line-up. Oops…don’t forget the corn tortillas.
Kind of important. And…I ran out of cumin so it’s not
pictured…but you should really add it.
Saute the onion and green chilies.
Then pour in the chicken stock.
Add the chicken…
…and stir to combine.
Fill one side of the corn tortillas with some of the chicken mixture.
Then fry ’em up!
Nice and light golden brown. You don’t have to keep them in the oil for very long, because everything’s already cooked.
Drain them then eat them!
Receipt from http://thebestrecipesandmore.blogspot.co.uk/