RECIPE:
2 fresh tomatoes chopped finely
2 jalapenos or chiles (seeds and seams removed-unless you prefer
spice)
OR
jalapenos /chiles and tomatoes
3 boneless Chicken breasts
1 cup chicken stock
1 bag of corn tortillas
1/2 cup of oil for pan frying (more if pan is large)
Cumin to taste
Garlic (I used garlic powder) to taste
Onion powder to taste
Fresh ground black pepper (to taste)
1 cup of at least 2% fat sour cream (fat free is too milky)
1 cup of mexican shredded cheese
Salt (to taste)
Red chili powder (to taste)
Place 3 chicken breasts into crock pot along with the chicken
stock,
Salsa (or tomatoes and jalapenos). Add cumin, garlic, onion
powder, red chili powder, black pepper and salt (minimal salt, you
can always add more later). Cook on high for 2 hours (if thawed or
4+ hours if frozen) Pull out chicken to turn over and check to see if
it is finished (crock pots can differ in time). After it is finished
shred the chicken and set to the side along with a little bit of the
salsa pieces to incorporate with the dish.
Put the oil in the pan and heat it up on medium high heat
Take your corn tortillas and follow the directions to steam them (I
put them on a damp napkin and steamed each one in the
microwave
then filled it with chicken salsa and cheese (not a lot because it
needs to be able to close easily)
Close it and put it closed seam side down onto the pan with oil. It
will pop so be careful. It must be closed seam side down into the
pan or it will not stay together. Use tongs to check gently after 1-2
minutes to see if it is ready to be turned (I messed one up because I
checked too quickly and was not gentle). Continue to do this until
they are done and place them on paper towels to get rid of
remaining oil.
The Sour cream sauce is Sour cream, red chili powder and Lawry's
garlic salt mixed together. (very addictive!)
OH yeah the RED can of Pato Salsa de Chile Fresco is CRAZY hot
whereas the yellow can is medium and very flavorful
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