From Haley’s kitchen
Pulled Chicken Skillet Tacos
Dipping the tortillas in that flavorful chicken broth before crisping them in the skillet is what makes these tacos taste so good, so don't skip that step or drain it away. The broth softens the tortillas just enough to fold without cracking, and it seasons them from the inside out.
Pulled Chicken Skillet Tacos
Yield: 4 people
Gather
Ingredients
- 2 cooked large chicken breast
- 1 cup chicken broth
- 1/2 pack siete taco seasoning ( about 1 ounce)
- 2 bell peppers
- 1 pack small street style flour tortillas
- 1 small bag Mexican blend shredded cheese
- olive oil
Let’s cook
Steps
- In a skillet over medium-high heat, add your cooked leftover chicken breast with 1 cup of chicken broth and 2 bell peppers cut into slices. Cover with lid and cook for 5 minutes. Keep checking and as the chicken softens use a meat smasher or forks to shred the chicken.
- Sprinkle in 1/2 pack of siete taco seasoning.Toss to coat the chicken and peppers. Cook until peppers are soft and chicken is tender and shredded.
- Pour chicken mixture into a bowl. Wipe out pan. Drizzle a little olive oil in pan over medium-high heat. Dip each tortilla on both sides in the juice that is with the chicken mixture that you set aside.;Place in hot skillet with the oil to get the tortilla crisp and golden. Spoon in about a TBSP of chicken mix and a sprinkle of cheese. Melt, Fold in half, and use the back of a spatula to smash the tacos.Repeat using all of your chicken mixture and tortillas. Enjoy!!!";
The Club
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