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Prep 60min
Total60min
Servings12
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Ingredients
2
chicken breasts
1
onion
2
cloves garlic
4
ounces chipotle sauce
1
cup water
1 1/2
tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
8
ounces aged cheddar
Lettuce
Sour Cream
Guacamole
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Steps
1
Make the filling: Sear the chicken breasts on both sides in some oil and remove from pan. Saute onion until it starts to brown. Add garlic and taco seasonings (I used cumin, coriander, oregano, and smoked paprika, but feel free to use a store bought mix). Cook 1 minute. Add chipotle sauce and water and mix to combine everything. Add the chicken and allow sauce to simmer for about 25 minutes until chicken is cooked through. Remove chicken and chop/shred into small pieces. Return the chicken to the sauce and mix well.
2
Make the shells: Shred the cheese. On a nonstick silicone baking mat, place a very loosely packed 1/4 cup of shredded cheese. Put as many as you can on the pan without crowding. I was able to fit four on mine.
3
Bake at 350°F until bubbly, oily, and starting to brown. Remove from oven and sop up excess oil with a paper towel. Before it becomes too hard, lift the cheese round with a spatula and form into a shell shape by draping over a pole or other object until cool.
4
Build your tacos, starting with some of the chicken, followed by sour cream, guacamole, shredded lettuce, or any of your favorite taco ingredients!
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No nutrition information available for this recipe
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