Hook
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This is the trick you break out on your next Taco Tuesday. Start by chopping up boneless, skinless chicken breast and then season it with salt, pepper, garlic powder, cumin and chili powder. Make sure everything's well seasoned. Then heat some olive oil in a skillet. Cook your chicken in a single layer for about three minutes. Then go in with your onion. Toss it around, cook it for another few minutes. Then you're going to go in with some pinto beans, a little green enchilada sauce or tomatillo salsa and diced green chiles. Then just cook that sauce thickens. Use a fork to smash some of the beans to help this get thick. Take some melted butter and butter the bottom and sides of your casserole dish. Then butter one side of each tortilla. You're going to build the tacos in the dish starting with a little bit of cheese, then your mixture, and then more cheese. Fold it up and then start building the next taco next to it. You want the next taco to hold the previous one. Nestled them in your casserole dish, sprinkle over any leftover cheese. In the oven at 375 degrees for about 20 minutes. I'm going to make a little sauce for the tacos. This is key. It's just some sour cream with some more of that green enchilada sauce. Take your tacos. Add crunchy shredded lettuce. And our sauce. It's like a soft taco meets a quesadilla. While the whole thing might not be crunchy, you get enough from the top to the bottom to where it makes the perfect bite. See. Crunchy on the outside, soft and gooey on the inside. The flavor of that filling is a 13 out of 10. You're welcome.