Chicken Tacos

1. 1

   Place chicken breasts in a resealable bag with enchilada sauce.

2. 2

   Let marinade for at least 30 minutes.

3. 3

   Heat a heavy skillet over medium-high heat.

4. 4

   Using a slotted spoon add chicken to the skillet, cook for 10 minutes or until chicken is cooked through and sauce has dried.

5. 5

   Heat corn tortillas over an open flame, toasting them and letting them char a bit.

6. 6

   If you do not have an open flame use a heavy bottom or cast iron skillet.

7. 7

   Serve grilled chicken in tortillas, top with shredded cheese and fresh cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.