Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
8
Mission White Corn Tortillas, warmed -
2
Chicken breasts, boneless and skinless -
2
Tbsp Vegetable oil, divided -
1
Tbsp All-purpose flour -
1
Tbsp Chili powder -
½
cup Vegetable or chicken broth -
½
cup Canned tomato sauce -
½
cup Crumbled or shredded queso fresco (4oz) -
Chopped green onion
INSTRUCTIONS
-
Step 1
Preheat oven to 425℉. Lightly oil a baking sheet.
-
Step 2
Place chicken on a baking sheet and rub with 1 tbsp. of oil. Bake until cooked through and interior reaches 165℉, 15-20 minutes.
-
Step 3
While chicken cooks, in a medium saucepan heat remaining 1 tbsp. of oil over medium heat. Whisk in flour and chili powder and cook 1 minute. Whisk in broth and tomato sauce, bring to a gentle simmer, and cook, whisking occasionally, until slightly thickened, about 15 minutes.
-
Step 4
Use two forks to shred chicken and toss in a medium-sized bowl with sauce. Serve with tortillas, and top with queso and green onion.