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Ingredients
- 2 tbsp olive oil
- 1 1/4 lbs boneless chicken breasts
- salt and pepper
- 1/2 chopped onion
- 1 minced garlic clove
- 1 - 15 ounce can diced tomatoes
- 1 tbsp chili powder
- 1 dried red chili
- a dash of red chili flakes
- 1 bay leaf
- hefty shake of dried oregano
- avocado chunks
- shredded cheddar cheese
- corn off the cob
- cilantro chopped
- lime wedges
- sour cream
- 4-6, 8" tortillas
Directions
- in a dutch oven heat the oil, add the breasts after being salted and peppered and brown all over . remove from pot after browning
- To the same pot add the onion garlic dash of red pepper flakes salt and pepper. cook until onions are soft. Add the tomatoes, chili powder red chili and bay leaf and the oregano. Stir to combine and add the cicken back to the pot. Bring to a boil then lower the heat, cover the pot and simmer for 25 minutes
- While the chicken simmers prepare bowls of toppings and warm the tortillas in a 350 oven wrapped in foil or micro wrapped in tea towel
- Once the chicken has cooked remove it from the pot and shred .
- Return the shredded chicken back to the sauce stir everything together then stuff into the tortillas. add the desired toppings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1476g | |
| Calories 1750 | |
| Calories from Fat 917 | 52% |
| Total Fat 102.76g | 128% |
| Saturated Fat 25.4g | 102% |
| Trans Fat 0.54g | |
| Cholesterol 320mg | 107% |
| Sodium 1174mg | 49% |
| Potassium 3401mg | 97% |
| Total Carbs 106.81g | 28% |
| Dietary Fiber 26.4g | 88% |
| Sugars 14.81g | 10% |
| Protein 118.6g | 190% |
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