Ingredients:

  • 1.5 lb shredded chicken (approx. 3 cups)
  • 2 tbsp taco seasoning
  • 4 oz canned diced green chiles, drained
  • 0.5 cup salsa roja
  • 1 tbsp fresh lime juice
  • 12 small (6-inch) corn tortillas
  • 2.5 cups shredded Mexican Blend cheese
  • 2 tbsp neutral oil

Instructions:

  1. In a large bowl, combine the 1.5 lb shredded chicken with the 2 tbsp taco seasoning, 4 oz drained green chiles, 0.5 cup salsa roja, and 1 tbsp lime juice. Toss everything together until the chicken is completely coated.
  2. Stack your 12 corn tortillas and wrap them in a damp paper towel. Microwave for 45 seconds until they are soft and bendy. This is crucial; if you try to fold cold tortillas, they will split right down the middle.
  3. Brush one side of each tortilla with the 2 tbsp neutral oil. Flip it over and place about 2 tablespoons of the 2.5 cups shredded cheese on one half. Top with a generous scoop of the chicken mixture, then another sprinkle of cheese.
  4. Fold the tortillas over and place them on a large baking sheet. You can stand them up leaning against each other or lay them flat for more crunch.
  5. Bake at 400°F (200°C) for 12 to 15 minutes until the edges are golden and the cheese is bubbling.