street chicken tacos

from good things utah

okay, so the online directions are pretty bad. they don't give much detail, so i am going to explain what i do. if you used the giant chicken breasts (like from costco) the full recipe can serve up to 12 people.

4-6 boneless chicken breasts – trimmed
1 large can green enchilada sauce, bigger than the one in the picture
2 cans el pato (found at the grocery store by the enchilada sauce)
1⁄2 cup cilantro (or desired amount for garnish)
1 sweet onion – diced
1 1⁄2 cup brown sugar
corn or flour tortillas ( i like the 6 inch corn tortillas)
cheese
shredded lettuce, optional
sour cream, optional

simmer chicken for 30 min. (i actually put the chicken breasts in a crock pot, fill with water and cook on low for 4-5 hours or until it is cooked through and falls apart. drain the water.) shred the chicken. combine the green chili sauce, el pato, onion, and brown sugar in the crock pot and get it warming up. place shredded chicken in the sauce and cook on low heat for 3-4 hours.

rice *this makes a ton so you might want to cut it in half or fourths unless you are making it for a crowd*

2 cups white or wheat rice
4 cups water (i use chicken broth)
1⁄2 onion diced
4 tablespoons butter
1 tablespoon minced garlic
1 can black beans, drained and rinsed
season salt (i like to use 1 teaspoon ground cumin and a few shakes of the season salt)

combine rice, butter, onion and garlic and sauté on med heat till onions have softened. add the water (or broth) with the spices, and allow the rice to come to a boil. simmer on low until all liquid is absorbed. mix the black beans in with the rice.

how i assemble the tacos:

heat a nonstick skillet on medium high heat. put a few tortillas in the pan and heat for 30-60 seconds on each side to soften them. on the warmed tortillas, spoon some of the chicken, rice and beans, cheese, lettuce, and sour cream. fold in half if using the 6", or do the burrito wrap if using a large tortilla.