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Quick Chicken Tacos

Yield
Servings
Prep time
20 mins
Course
Entrée

Description

These are quick, easy and delicious!

Ingredients

2 Tcanola oil
1 Tchili powder
1 onion (medium, finely diced)
1 lbchicken thighs (boneless, skinless, thinly sliced)
2 clvgarlic (minced)
1 tcumin (ground)
2 ctomatoes (diced, or 1-14.5 oz can)
1 cngreen chilies (4-oz. diced , mild or hot)
  salt and pepper (to taste)
1⁄4 lbmonterey jack cheese (grated)
3 clettuce (shredded)
8 flour tortillas (8-inch, warmed)

Instructions

Heat oil in heavy skillet over medium flame; add onion and cook until softened. Stir in chicken and cook until no longer pink in the center, about 7 minutes. Add garlic, cumin and chili powder and cook a minute longer. Stir in tomatoes and green chilies and bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes. Add salt and pepper to taste and remove from heat. Serve with tortillas, cheese and shredded lettuce.

Notes

Use tomatoes canned with chilies and omit the diced green chilies if preferred. Corn tortillas can be substituted for flour tortillas. Serve with refried beans on the side and salsa or hot sauce if desired.