Time: 1 hour.
Complexity: easily
Servings: 8

Ree Drummond makes a large batch of chicken filling that goes well with many Tex-Mex dishes (tacos, enchiladas, burritos) and freezes it in several portions for a quick, delicious dinner at any time. Try a chicken-filled taco, topped with fresh vegetables, shredded cheese, and sour cream.

Ingredients:

Taco

• 16 Crispy Taco Pockets
• 1 serving chicken tacos, thawed
• 1 head of green lettuce, finely shredded
• 6 plum tomatoes, chopped
• 1.5 cups grated cheddar
• 1 cup sour cream
• Hot sauce, to taste
• Chopped fresh cilantro for serving
• Lime wedges

Chicken for tacos

• 2 tbsp. l. olive oil
• 6 large boneless, skinless chicken breasts, cut into small pieces
• 3 cloves garlic, crushed
• 1 large onion, finely chopped
• 2 tablespoons chili powder
• 2 tsp paprika
• 1 tbsp cumin
• 1 can (400 g) of tomato sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, tomato sauce, tacos, leaf lettuce, plum tomatoes, lime, paprika, cumin

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Preparation:

Step 1
• Preheat taco pockets in the oven according to package directions.
Step 2
• Heat the chicken tacos in a skillet. Fill the pockets with the filling: shredded lettuce, chicken, sliced ​​tomatoes, shredded cheddar, and sour cream. Drizzle with hot sauce and garnish with chopped cilantro. Serve with lime wedges for sprinkling.
Step 3

• Chicken for tacos

  
  Yield: 4 packets (16–20 servings).
  
  Heat olive oil in a skillet over medium-high heat. Add the chicken in batches and cook for a couple of minutes on each side; transfer the chicken to a plate with a slotted spoon. Add the garlic and onion to the skillet and fry briefly. Add chili powder, paprika, cumin, and salt to taste. Pour in the tomato sauce and 2 cups of water to make broth. Return the chicken to the skillet. Bring to a simmer and simmer until the sauce has reduced by half. Cool, divide into four freezer bags, and freeze.

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