Mexican Chicken

mexican chicken


2-3 lbs boneless skinless chicken thighs or breasts
1-2 tablespoons taco seasoning
1-2 tablespoons olive oil
1 onion, chopped
1 garlic clove, passed through a press
10 oz chopped tomato, fresh or can
1 cup colby-monterey jack cheese
1 cup chicken broth or stock


Sauté onion in olive oil. Add chicken and sauté until browned on all sides. Add garlic and sauté 1 minute more. Add tomato, chicken stock and taco seasoning and bring to a boil. Allow to simmer until stock has reduced down. Add cheese and stir. Serve immediately in tacos or use as a filling for burritos or enchiladas.

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