Beckys Chicken Tacos Recipes

Steps:

• Preheat oven to 375˚F (190˚C).
• Generously brush butter onto both sides of the tortillas.
• Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
• Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
• Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
• Shred a rotisserie chicken, removing all bones and skin.
• Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
• Serve along with your favorite taco toppings.
• Enjoy!

Steps:

• Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
• In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
• To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

Steps:

• Put chicken in a large dutch oven or pot.
• Add sliced onion, quartered garlic, peppercorns, and jalepeno.
• Add enough cups of water to cover by about 1 inch.
• Bring to a boil, then let simmer for 45 minutes.
• Take chicken out and set aside.
• Strain cooking liquid, saving water, but throwing away aromatics.
• Shred chicken.
• Put oil in saucepan and saute onion and garlic for a few minutes.
• Add shredded chicken, salsa, cilantro, and chicken broth to cover. Cook down an hour and a half until most liquid is gone.
• Season with salt if needed.