Ingredients
3
med or 1lb skinless bonless chicken breast
1
can diced tomatoes and chilis, liquid and all
2
cups of shredded cheese
Directions
1.
Fry the corn tortillias flat in the oil until crispy then drain and cool. Dice up chicken and place in large sautee pan with garlic, the can of tomatoes and chilis, onion, and chili powder and then simmer over med heat until chicken cooks and then starts to fall apart. Add salt to taste. When chicken mixture is done, spoon it equally on to tortillias placed on cookie sheet. cover each with shredded cheese then place under broiler to melt cheese. Once cheese has melted usre pizza cutter to cut each tortillia in quarters then serve with salsa or guacamoule
New-York Restaurants
