4 skinless boneless chicken breast
1 1/2 diced sweet onion
2 cloves garlic
salt & pepper
1 TBL chilli powder
1 TBL cilantro
1 large can green enchilada sauce (mild, medium or hot ...you choice)
1/2 cup sour cream
1/2 cup chicken broth
12-14 Taco Shells (soft)
extra virgin olive oil (for sauteing)
1/4 - 1/2 cup of veg. oil (for frying shells)
This is the enchilada sauce
The Taco Shells (also low in carbs)
Dice the onion, smash the garlic. Save about 1/2 of the diced onion to put inside the shells.
Heat skillet with oil, add onion and garlic, saute until clear. Remove all but maybe a TBL of the onion
Cut up the chicken, remove any excess fat and cook in skillet until done about 10 minutes. Add chili powder, salt and pepper, cooked onions and garlic.
After removing finely chop the chicken.
In another pan or skillet heat green sauce, add chicken broth and cook for about 10-15 minutes. Add sour cream just before you are about to fill the shells.
Heat other skillet with veg. oil, fry each shell one at a time, they fry up quickly so be careful not to let them get real crispy. Dry on paper towel.
A shell filled ready to roll
Tray ready for the cheese
This is the pan with them all rolled and the cheese on top almost ready to for the oven.
All Done and ready to eat. YUM!
Thanks for stopping by. Have a wonderful day, and Remember to Find the Time to do ALL the Things You LOVE! Donna