🫙 From the Spice Rack
Chicken el Toro
Chicken El Toro 4 skinless, boneless chicken breast halves 1 tablespoon vegetable oil 1 small onion, diced 1 (16 ounce) jar mild picante sauce 1 cup shredded Monterey jack cheese
maineasy
Ingredients8 items
Ingredients
- 4skinless, boneless chicken breast halves
- 1tablespoonvegetable oil
- 1small onion, diced
- 1(16 ounce) jar mild picante sauce
- 1cupshredded monterey jack cheese
- 8(8 inch) flour tortillas
- 1/2cupsliced black olives
- 1/2cupsour cream
Directions
- 1
Chicken El Toro 4 skinless, boneless chicken breast halves 1 tablespoon vegetable oil 1 small onion, diced 1 (16 ounce) jar mild picante sau
- 2
Bring to a boil, and cook until meat shreds easily
- 3
Remove chicken from water, shred, and set aside
- 4
Reserve water
- 5
Heat oil in a large heavy skillet over medium heat
- 6
Add onion, and cook until transparent
- 7
Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water
- 8
Reduce heat to low, and simmer 30 minutes, or until the sauce is thick