Ingredients
15
15 servings
- •1 whole chicken
- •1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
- •1 green bell pepper, diced
- •1 large onion, diced
- •3 jalapeno chile peppers, seeded and diced
- •2 (1 ounce) packets taco seasoning mix, divided
- •2 tablespoons canola oil, or as needed
- •1 (15 ounce) package flour tortillas
Instructions
- Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
- Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
- Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.
Nutritional Facts
Per 15 servings
- Calories: 219
- Carbohydrate: 21g
- Fat: 10g
- Fiber: 2g
- Protein: 11g
- Sugar: 1g
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