Crispy Pull Apart Chicken Tacos

Directions

1. 1

   Mix chipotle crema and refrigerate until ready to use.

2. 2

   Boil chicken in hot water with 1 tablespoon of chicken bouillon for about 15 minutes.

3. 3

   Shred chicken with 2 forks and set aside about 1.5-2 cups.

4. 4

   Shred cheese. Slice peppers, onions, jalapeños, and set aside.

5. 5

   In olive oil, sauté onions, peppers, and jalapeños until soft about 4-5 minutes on medium low heat.

6. 6

   Add salsa and seasonings. Mix and add shredded chicken and water and mix well for 2-3 minutes on low medium heat.

7. 7

   Dip each tortilla into the sauce to add flavor to your tortilla.

8. 8

   In a separate pan, add 1-2 tablespoons of olive oil. On very low heat, add tortilla, sprinkled cheese, one to 2 tablespoons of chicken mixture, more cheese, some chopped cilantro, fold over and cook about 1 minute until crispy golden brown on both sides.

9. 9

   Serve hot with chipotle crema.