Ancho Chili Chicken Tacos

• 2-4 Ancho Chilis (Dried)
• 2-3 Chicken Breasts (Frozen or Fresh)
• 2-3 Garlic Cloves finely sliced
• 1 Medium Sweet Yello Onion
• 3 Tbls. Olive Oil
• 1 cup Shredded Cheese (Cheddar, Monterey Jack, etc.)
• 1 bunch fresh Cilantro
• 2-3 Limes, halved
• 8-10 small Corn Tortillas
• Salt and Pepper to taste

1. Soak dried chilis in hot water up to 30 minutes or until soft. While chilis soak, bring a medium size pot of water to boil on high and add frozen chicken. Immediately reduce heat and steep chicken until cooked through. While chicken cooks, carefully remove chilis and lightly drain. Discard soaking liquid. Chop chilis into small pices. Finely slice the garlice cloves. Finely chop the onion. Heat Olive Oil in a frying pan and add chilis, garlic, and 3 Tbls Onion. Reduce heat and sprinkle lightly with salt.
2. Chicken should be cooked so drain the chicken and shred using two forks. Add chicken to chilis and garlic and saute for 8-11 minutes. Salt and pepper to taste.
3. Heat tortillas by placing a wet paper towl over them and heat until very warm all the way through. They will be steamy. Assemble tacos by over lapping two tortillas. Fill with a light layer of cheese, Ancho Chili Chicken mixture, generous portion of onions (to taste), and small handful of cilantro. Douse in fresh lime juice and serve.

ancho chilis, chicken, garlic, sweet yello onion, olive oil, shredded cheese, cilantro, corn tortillas, salt

Taken from www.epicurious.com/recipes/member/views/ancho-chili-chicken-tacos-1265775 (may not work)