Recipe Details
Ingredients
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2skinless, boneless chicken breasts
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½teaspoonsalt, or to taste
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1tablespoonvegetable oil
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1onion, finely chopped
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1tomato, finely chopped
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1green bell pepper, finely chopped
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1teaspoonchicken bouillon granules
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½teaspoonground black pepper
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10corn tortillas
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vegetable oil for frying
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¼cupwater
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1(6.5 ounce) cantomato sauce
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½teaspoonchicken bouillon granules
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½teaspoonseasoned salt
Cooking Directions
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Make the tacos: Place chicken breasts and salt into a pot and cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Remove from the pot and cool until easily handled, about 5 minutes. Shred into thin pieces.
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Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and bell pepper; cook and stir until softened, about 2 minutes. Stir in shredded chicken, bouillon granules, and black pepper; cook until golden brown, about 5 minutes.
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Spoon some chicken mixture into the middle of each corn tortilla. Fold tortillas around the filling and secure with a toothpick.
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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
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Make the sauce: Bring water to a boil in a small saucepan. Add tomato sauce, bouillon granules, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.
Tips
Add diced vegetables to the tomato sauce if desired.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories347 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 2g |
9% |
Cholesterol 24mg |
8% |
Sodium 694mg |
30% |
Total Carbohydrate 49g |
18% |
Dietary Fiber 8g |
28% |
Total Sugars 6g |
|
Protein 16g |
31% |
Vitamin C 29mg |
32% |
Calcium 103mg |
8% |
Iron 2mg |
12% |
Potassium 533mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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