Crispy Mini Chicken Tacos
Ingredients:
1 pound boneless skinless chicken tenders
1 28-ounce store-bought red enchilada sauce
1/4 cup minced white or yellow onions
1 cup shredded pepper jack cheese
24 mini corn tortillas
Vegetable oil (for frying)
Directions:
Place chicken, enchilada sauce, and onions in a slow cooker and cook on high until chicken is tender and falling apart, about 2 hours. (Cooking time may vary depending on slow cooker.)
Using a slotted spoon, transfer chicken to a clean work surface and cut or tear into small pieces. Transfer to a large bowl and mix with pepper jack cheese.
Pour vegetable oil (about 1/4 inch deep) into a large skillet or frying pan and heat over medium low heat. Working in batches, place 3-4 tortillas in the pan making sure there is enough space between them, and cook just long enough to soften, about 30 seconds, then flip and cook on the other side another 30 seconds. Transfer to a plate lined with paper towels to drain. Repeat until all tortillas have been softened, adding additional oil as needed and making sure to not overcook. (You just want the tortilla to be softened so it is easy to fill, but not too crispy or it will be difficult to fold in half.)
Transfer all corn tortillas out on a clean work surface. Place approximately 1 Tbsp. of filling mixture into the center of each tortilla. Heat vegetable oil (about 1/4 inch deep) in a large skillet or frying pan over medium heat. Fold one of the tacos in half and place in the pan, pressing down with a spatula to keep it from opening up. Once the tortilla retains its half moon shape without opening up, add an additional taco and repeat making sure not to overcrowd the pan. Let tacos cook for approximately 3-5 minutes until lightly browned and crispy, then flip and cook an additional 3-5 minutes on the other side. Transfer to a plate lined with paper towels.
Repeat with remaining tacos, adding more oil as needed, until all have been cooked. Serve with sour cream, limes, salsa, avocados, or whatever your preferred garnishes are.
Cook’s note: Tacos can be made ahead of time then reheated in a 300 degree oven until warm.
