Jalapeno Cheddar Crispy Chicken Tacos

Servings: 8

• 8 Maria and Ricardo’s Organic White Corn Tortillas
• 2 tbsp. Olive Oil
• 1 ½ lbs. Chicken, boneless and skinless, sliced into strips
• ½ medium Yellow Onion, finely chopped
• 3 Garlic Cloves, minced
• 1 tbsp. Chili Powder
• 1 tsp. Ground Cumin
• 1 tsp. Salt
• ¾ cup Red Enchilada Sauce
• 2 cups Shredded Mexican Cheese
• 3 Jalapenos, thinly sliced
• White Onion, thinly sliced
• Fresh Cilantro, chopped

1. In a large skillet over medium-high heat, add the olive oil. Add the chicken strips to cook for about 5-6 minutes on each, until mostly fully cooked.
2. Remove the chicken to chop into bite sized pieces and add back into the heated skillet.
3. Add the chopped onions and minced garlic to sauté for 1-2 minutes, until fragrant.
4. Add the chili powder, ground cumin, salt, and ¼ cup red enchilada sauce. Sauté another 3-4 minutes. Chicken should be fully cooked. Remove from heat to cool.
5. On a heated skillet or griddle, warm up the white corn tortillas. Lightly brush or dip the tortillas in the remaining enchilada sauce and add back to the griddle.
6. Flip the tortillas to the other side, then add a generous scooping of the chicken. If desired, add thinly sliced onions, chopped cilantro, and shredded cheese.
7. Fold one side of the tortilla over to make a taco, then cook until both sides of crisp, about 2-3 minutes each side. Remove the tacos from the griddle.
8. To make the crispy jalapeno cheddar outside, lightly grease the griddle with olive oil. Add a few jalapeno slices and a handful of cheese on top. Add one taco on top. Cook for about 1-3 minutes, until the cheese is crispy on the edges.
9. Enjoy warm!