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Pan Fried Chicken Tacos

I swear it was only three tough chicken breasts cooked for Chicken Breast Green Enchiladas but there is still a sandwich baggy filled with stringy chicken meat even after making Green Chicken Taquitos.  Hopefully, frying chicken in a corn/flour tortilla for Baked Chicken Tacos will mask the chew of the chicken itself ,

Modifications Made:
Again, this recipe was more of a platform starting point and if anything, my version followed more closely to Maria's Tortillas than the baked version itself.

One cup of colby jack cheese was shredded and set aside.

Chicken was warmed to scalding hot in the microwave, well drained of any grease or moisture, and set aside.

Half cup of green salsa was warmed to scalding hot in the microwave and set aside.

Corn/flour tortilla warmed on greased skillet.  Flip tortilla and to one half add: heavy pinch of cheese, one tablespoon of chicken, one teaspoon of green salsa, one additional heavy pinch of cheese, and fold over creating taco shape.  Taco was smashed with flat spatula and then filled to toast final side.  

Scaled for Likability: Great
Not any more work than a Maria's Tortilla, these pan fried tortillas were warm and gooey on the inside and crunchy on the outside.  Usage of the green salsa was a nice change to the red homemade salsa and the corn/flour tortilla adds a depth level of flavor.  Great corn taste with the chew of flour.  Just love them.

If I had an oven big enough to accommodate a full size cookie sheet, I would absolutely attempt these in the oven.  Cooking in the oven would not be any less time consuming but most certainly healthier.  These are a great way to use up any leftover chicken meat and are easily on their way to becoming a T&T favortie.

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