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1
Place whole chicken in a large pot, cover with water and bring to a boil.
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2
Once it boils, turn heat to medium high and cook 15 20 minutes.
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3
Remove from heat, drain water and allow to cool.
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4
While it cools, do your tortillas.
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5
Heat oven to 200F, or warm.
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6
Rip off a large piece of aluminum foil, enough to wrap 18 stacked tortillas, and line with paper towels.
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7
Pour some vegetable oil in a small cast iron skillet, 1/4 inch deep with oil.
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8
Heat oil on medium high heat until hot.
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9
Add corn tortillas, one at a time, flipping after around 1 minute on each side.
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10
If they start to inflate, theyre perfect.
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11
Remove from the skillet, allowing excess oil to drip off and place on paper towels.
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12
Repeat for all tortillas, then wrap them completely in the foil and place in the warm oven.
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13
Shred cheddar cheese and set aside.
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14
Shred your chicken off the bone, remove and discard skin.
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15
You want all the meat so dont throw any away.
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16
Saute chopped onion in the butter.
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17
Once the onions get slightly transparent, throw in the Rotel.
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18
Saute for a few minutes to get it hot.
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19
Then add the beans and chicken.
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20
Sprinkle on taco seasoning and stir really well.
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21
Let simmer for however long it takes you to set the table.
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22
Remove tortillas from oven, and then to serve, add a small amount of sour cream to individual tortillas, top with chicken taco mixture, and then add shredded cheese.
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23
YUM!
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24
And if you really want some major flavor, you can add some of my homemade salsa.
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25
My kids are picky eaters and they cant get enough of these things.
