This is a phenomenal recipe. Like others, I modified it to make it gluten free and to suit our tastes. I used Cumin and Corriander along with a Spicy Chicken spice instead of the Taco Seasoning.
Like Dele, I sauteed a large sweet Maya onion and three large cloves of garlic (chopped) in my garlic infused olive oil. Then I added half a poblano chile, cut in strips to the onion and garlic mix, cooking until they were soft. I removed the onion and chile mix and sauteed the chicken cubes in more olive oil, adding the spices to the chicken (I also added half a chipotle chile (canned in adobo sauce) to the chicken.
When the chicken was browned, I added a large can of black beans, frozen corn and frozen peas, and 1/3 bottle of medium Herdez Salsa Casera.
I simmered these for 10 minutes while I browned 4 corn tortillas on a griddle. Then I layered the chicken mixture and tortillas, topping with tortillas and Fud brand queso cotija.
I haven't baked it in the oven yet, but the taste is fabulous!
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This is a phenomenal recipe. Like others, I modified it to make it gluten free and to suit our...