Mexican Chicken Filling for Tacos
- 1 1/2 cup chicken pulled (fried) rotisserie chicken (Costco)
- 1 tbsp butter unsalted (Costco)
- 1 tbsp flour
- 1/4 cup water
- 2 tbsp onion fine chopped
- 2 tbsp Avocado oil (Costco)
- 2 tbsp rosted tomatoes from can (Aldi)
- 1 tbsp Taco seasoning low sodium (Aldi)
- 1/2 cup vegetables mixture frozen corn, carrots, peas (Costco)
- 1/4 cup chicken broth (Costco, Better Than Bouillon® Chicken Base)
- 2 tbsp black beans cooked beans from can (Aldi)
- 1 tbsp black bean juice from can
- 1 pinch black pepper
- 1 pinch salt
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Cut the Rotisserie Chicken in parts and use for this recipe the breast meat. Remove the skin, pull, shred and cut to get about 1 1/2 cups and put meat aside.
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Make a roux from 1 tbsp of butter, and 1 tbsp of flour ( you heat up a small nonstick pan and then add the butter melt it and then the flour) Keep the temperature low and stir the flour. It should not get brown. This process takes about 10 min.
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Add the water stir and then add the mixture to put aside
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Saute onion in oil at low heat for 5 min
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Cut the fire roasted tomatoes from the can and add to the pan and continue to cooking
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Add the taco and water and the frozen vegetables and continue to simmer for 5 min
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Now add the pulled chicken and the chicken stock the roux mixture simmer for 10 min
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Now add the black beans and some of the juice simmer 5 minutes.
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If necessary add more salt, pepper or some taco powder.
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