00:00This is the trick you break out
00:01on your next Taco Tuesday.
00:02Mm!
00:04Start by chopping up boneless, skinless chicken breast
00:06and then season it with salt, pepper, garlic powder,
00:09cumin, and chili powder.
00:10Make sure everything's well seasoned,
00:11then heat some olive oil in a skillet.
00:13Cook your chicken in a single layer for about three minutes,
00:15then go in with your onion, toss it around,
00:17cook it for another few minutes.
00:18Then you're gonna go in with some pinto beans,
00:20a little green enchilada sauce or tomatillo salsa,
00:22and diced green chilies.
00:24Then just cook that until that sauce thickens.
00:26Use a fork to smash some of the beans
00:28to help this get thick.
00:28Take some melted butter and butter the bottom
00:31and sides of your casserole dish,
00:32then butter one side of each tortilla.
00:34You're gonna build the tacos in the dish,
00:36starting with a little bit of cheese,
00:38then your mixture, and then more cheese.
00:39Fold it up and then start building the next Taco next to it.
00:43You want the next Taco to hold the previous one up.
00:45Nestle them in your casserole dish,
00:47sprinkle over any leftover cheese,
00:49and pop them in the oven, 375 degrees for about 20 minutes.
00:51I'm gonna make a little sauce for the Tacos.
00:53This is key.
00:54It's just some sour cream with some more
00:57of that green enchilada sauce.
00:58Take your Tacos, add crunchy shredded lettuce,
01:02and our sauce.
01:04It's like a soft taco meets a quesadilla.
01:06While the whole thing might not be crunchy,
01:07you get enough from the top and bottom
01:09to where it makes the perfect bite.
01:10Mm, see?
01:12Crunchy on the outside, soft and gooey on the inside.
01:15The flavor of that filling is a 13 out of 10.
01:18You're welcome.
01:18That's a chop me up.
01:18Come?
01:18Go away.
01:19You
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