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Ingredients
2 packets
GOYA® Powdered Chicken Flavored Bouillon
1 ½ lb.
boneless chicken breast
1 tbsp.
GOYA® Extra Virgin Olive Oil
1
medium yellow onion, chopped
1 tsp.
GOYA® Minced Garlic
2
peppers from 1 can 7 oz. GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 1 tbsp. sauce
1 tsp.
GOYA® Oregano Leaf
½ tsp.
GOYA® Ground Cumin
1 can (8 oz.)
GOYA® Tomato Sauce
1 tsp.
GOYA® Sea Salt
1 package
GOYA® Corn Tortilla, (12 count)
2
avocados, sliced
1 cup
GOYA® Queso Fresco, crumbled
½ cup
red onion, diced
¼ cup
fresh cilantro, chopped
Lime wedges
Directions
Step 1
In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-through, about 20 minutes. Transfer to refrigerator until cold. Shred chicken.
Step 2
Heat a large skillet over medium-high heat. Once warm, add the oil and onions. Cook for about 4 minutes or until translucent, stirring occasionally. Add in garlic and cook for 30 seconds more. Stir in chipotles with sauce, oregano, cumin toast for about 2 minutes. Add tomato sauce and simmer until flavors are combined.
Step 3
Once sauce has simmered add chicken and salt and cook until chicken is reheated. Taste to add more salt if necessary.
Step 4
In a lightly greased skillet set over medium-high heat, warm tortillas for 15 to 30 seconds per side. Assemble chicken in tortillas and serve with avocados, queso, onions, cilantro and lime wedges.
New from Goya
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