I'm obsessed with these! If you need a quick appetizer for a party or a quick snack for the family, this is going to be your new go-to. And the best part? You can freeze them and have them ready to go for when you really don't have time. These babies are also gluten-free!
First things first, preheat your oven to 400 degrees F.
Next, start on the shredded chicken. There's a couple of different options here. The idea is to have extremely juicy, flavorful, shredded chicken, as if it's been cooking for 8 hours in a slow cooker. But let's be real, ain't nobody got time for that (especially if you're a mom).
Personally, I like to use the Instant Pot Pressure Cooker. It's so easy to use, it cuts the time in half (compared to a slow cooker), and still gives the delicious flavor as if you slow cooked it. You can use any pressure cooker, it doesn't have to be the Instant Pot brand, that's just the one I have. If you don't have a pressure cooker, don't worry you can still make shredded chicken by boiling it in a large pot on your stovetop. You might not get as much flavor though, but it still does the job.
Place the chicken in the Instant Pot, pot. Add in 1 can of Rotel Original and 1/2 cup of chicken broth or vegetable broth (low sodium). You can also use water instead if you would prefer that. And as far as the Rotel goes, I use this because it adds such good flavor to the chicken.
Pressure cook on sealed for 15 minutes. Let it slow release for 5 minutes, then force release the rest. Shred the chicken with two forks. You will have some left over, depending on how many tacos you make.
Next, wrap the tortillas in a damp paper towel and microwave for 45-60 seconds. This helps the tortillas become soft and flexible enough to fold over after filling them.
Add a small amount of the shredded chicken mixture and shredded Mexican cheese to half of the tortilla. Fold over the tortilla to seal. Should look like the photo below.
Bake for 8-12 minutes or until the tacos are golden brown and look crispy, like the photo below. Serve warm.
INGREDIENTS:
10 small thin corn tortillas (or more)
1 pound skinless, boneless, chicken breast
1/2 cup of chicken broth or vegetable broth (low sodium)
1 cup Mexican shredded cheese
1 can of Rotel Original (diced tomatoes and green chilies)
INSTRUCTIONS:
1. Preheat oven to 400 degrees
2. Make your shredded chicken. I prefer using the Instant Pot.
Instant Pot: place chicken in the pot, add 1 can of Rotel and 1/2 cup of chicken or vegetable broth (you can use water instead if you’d like), then pressure cook on sealed for 15 minutes. Let it slow release for 5 minutes and then force release the remaining. Shred. For stovetop directions, same applies, but it will take a bit longer. (You will have left over chicken if you only make 10 tacos).
3. Wrap the tortillas in a damp paper towel and microwave for 45-60 seconds.
4. Add shredded chicken mixture and Mexican shredded cheese to one side of the tortilla, then fold over. Repeat for as many tacos that you would like to make.
5. Bake the tacos for 8-12 minutes or until they are golden brown and look crispy. Serve warm.
P.S. if you’re freezing them, go ahead and let them sit for 10 minutes over so to cool off before you put them in a freezer ziplock and place in the freezer. When wanting to reheat: oven at 400 degrees F for 8 minutes.
Enjoy!
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