Yummy Chicken Tacos

Place whole chicken in a large pot, cover with water and bring to a boil. Once it boils, turn heat to medium high and cook 15 – 20 minutes. Remove from heat, drain water and allow to cool. While it cools, do your tortillas.

Heat oven to 200F, or warm. Rip off a large piece of aluminum foil, enough to wrap 18 stacked tortillas, and line with paper towels. Pour some vegetable oil in a small cast iron skillet, 1/4 inch deep with oil. Heat oil on medium high heat until hot. Add corn tortillas, one at a time, flipping after around 1 minute on each side. If they start to inflate, they’re perfect. Remove from the skillet, allowing excess oil to drip off and place on paper towels. Repeat for all tortillas, then wrap them completely in the foil and place in the warm oven.

Shred cheddar cheese and set aside.

Shred your chicken off the bone, remove and discard skin. You want all the meat so don’t throw any away. Saute chopped onion in the butter. Once the onions get slightly transparent, throw in the Rotel. Saute for a few minutes to get it hot. Then add the beans and chicken. Sprinkle on taco seasoning and stir really well. Let simmer for however long it takes you to set the table.

Remove tortillas from oven, and then to serve, add a small amount of sour cream to individual tortillas, top with chicken taco mixture, and then add shredded cheese. YUM! And if you really want some major flavor, you can add some of my homemade salsa. My kids are picky eaters and they can’t get enough of these things.