Ingredient:
1 lb boneless skinless chicken breast
1 cup water
1 Old El Paso restaurante chipotle chicken soft taco dinner kit
1 large onion, thinly sliced
Toppings, if desired
Chopped avocado
Chopped fresh cilantro
Shredded lettuce
Sour cream
Method:
Cut three deep slashes across each chicken breast. In 10- or 12-inch skillet, mix water and Chicken Seasoning (from dinner kit); add chicken and onion. Heat to boiling over medium-high heat. Reduce heat. Cover; boil gently 14 to 17 minutes, stirring and turning chicken over occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F.)
Transfer chicken to cutting board. Continue to cook sauce in skillet (uncovered). Using two forks, shred chicken. Return chicken to skillet. Cook uncovered 1 to 2 minutes, stirring frequently, until excess liquid has evaporated.
Remove Tortillas (from dinner kit) from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 45 to 60 seconds or until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325°F about 10 minutes or until warm.)
Spoon chicken mixture onto tortillas. Top with Chipotle Taco Sauce (from dinner kit) and desired toppings. Cover and refrigerate leftovers.
1 lb boneless skinless chicken breast
1 cup water
1 Old El Paso restaurante chipotle chicken soft taco dinner kit
1 large onion, thinly sliced
Toppings, if desired
Chopped avocado
Chopped fresh cilantro
Shredded lettuce
Sour cream
Method:
Cut three deep slashes across each chicken breast. In 10- or 12-inch skillet, mix water and Chicken Seasoning (from dinner kit); add chicken and onion. Heat to boiling over medium-high heat. Reduce heat. Cover; boil gently 14 to 17 minutes, stirring and turning chicken over occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F.)
Transfer chicken to cutting board. Continue to cook sauce in skillet (uncovered). Using two forks, shred chicken. Return chicken to skillet. Cook uncovered 1 to 2 minutes, stirring frequently, until excess liquid has evaporated.
Remove Tortillas (from dinner kit) from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 45 to 60 seconds or until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325°F about 10 minutes or until warm.)
Spoon chicken mixture onto tortillas. Top with Chipotle Taco Sauce (from dinner kit) and desired toppings. Cover and refrigerate leftovers.
