These tightly rolled tacos were so easy to make, so packed with flavor and super filling. It’s amazing just how far two boneless chicken breasts can go. If you like heat, use a hot salsa and spicy guacamole. If heat isn’t your thing, go with their milder cousins.
One of the things I learned while making this dish is that it doesn’t need to be done all at once. I had cooked the breast in seasoned stock when Hubby asked if I wanted to take a peak at a parking lot sale. Bargains to be had – oh yeah! So I left the breast in the pot with a cover off heat. Thirty minutes later, I picked up right where I had left off. And I think letting the breast “stew” intensified the flavor. We got some beautiful glass chargers for our table and I still made a great dinner. That’s what I call a win-win.
Just for the record, I prefer clear glass charges over colored chargers. For one thing, we have a beautiful walnut wood table. And by using glass you can still see the table. Besides, staying neutral allows linen colors and center pieces to express the mood.
But enough about decorating, we’re here to cook!
Rolled Chicken Tacos
2 boneless Chicken, Breast
1 cup Stock, Chicken
Taco Seasoning as needed
16 oz Salsa, Medium or Hot
12 (6-inch) Tortillas, Flour
Cooking Spray as needed
1/4 cup Vegetable Oil
1 cup Guacamole, if desired
Place breast meat in a sauce pot with chicken stock. Season the breast and the stock with some taco seasoning. Bring to a boil over medium-high heat. Lower to medium to maintain a low boil and cook breasts for 10 minutes. Turn breast over, season just the meat with more taco seasoning and continue to cook another 10 minutes or until cooked through. Remove from heat and cool in the pot for 20 minutes to soak in all the flavors.
Cut breast meat into chunks. Place chunks in a food processor fitted with a blade. Pulse to break up meat to a coarse chop. Moisten with just a little of the cooking liquid, pulse again. Taste and adjust taco seasoning if desired. Transfer seasoned chicken to a mixing bowl. Add salsa and stir to blend.
Heat a flat griddle over medium-low heat. Spray tortillas lightly with cooking spray and warm on the griddle just until tortillas are pliable.
Place about 1 1/2 tablespoons of the chicken mixture toward one end of the tortilla. Make sure it is a tight, firm line of filling to make the roll easier. Take care not to overfill or get too close to the edge. Roll the tortillas tightly, using toothpicks if necessary to secure them closed. Place on a baking sheet or rack until ready to fry, seam-side down. Repeat until all the tortillas have been filled. You might have some filling left over, and that’s okay. Make more or save for later.
Heat oil in a cast iron skillet over medium-high heat. When the oil is hot, place rolled tacos into the oil, seam-side down, and fry until lightly browned. Work in batches to keep the oil a consistent temperature.
Drain on a rack lined with paper towels and keep warm.
Arrange on a serving platter or plate and top with guacamole. Great with refried beans and lemonade or margaritas.