- 8 corn tortillas
- 2 cups chicken shredded
- 1 4 oz. can green chiles
- 1 cup Mexican cheese
- salt and pepper
- vegetable oil
- Prep chicken by adding shredded chicken, green chiles, cheese, salt and pepper to a bowl – and mix.
- Add vegetable oil to your pan and turn to LOW/MEDIUM heat. Add some chicken to the middle of your corn tortilla. Then grab with your tongs. Rock back and forth when the oil is ready until the taco can lay down without opening up.
- Take out taco when both sides are cooked and lay on a plate with paper towel on it to help drain the oil.
- Add any toppings such as shredded lettuce and tomatoes and/or extra cheese.
This article and recipe adapted from this site