Chicken Enchilada Tacos

• 2 pieces Boneless Skinless Chicken Breast
• 1 Tablespoon Olive Oil
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Garlic Salt
• 10 ounces, weight Canned Green Enchilada Sauce
• 4 ounces, weight Canned, Diced Green Chilies
• 6 pieces Corn Tortillas
• 3/4 cups Monterey Jack Cheese
• 1 whole Avocado, Sliced
• 1 bunch Fresh Cilantro

1. Heat a skillet or pan over medium/high heat.
2. Place chicken in a gallon-size Ziploc bag with oil and spices.
3. Seal the bag and mix around and coat your chicken.
4. (This is my new favorite way to season.
5. So easy!)
6. Once your chicken is coated, pound it out (still in the bag) until it is an even thickness.
7. This will help it cook more evenly.
8. Place chicken in the skillet and flip after 45 seconds to a minute.
9. Cook for around a minute or so and then turn down the heat to low.
10. Add green enchilada sauce and green chilies.
11. (If your pan is big, you can also add some water or chicken stock.)
12. Cover and simmer for 20 to 30 minutes until chicken is cooked through.
13. While chicken is cooking, grate Monterey Jack cheese.
14. Heat tortillas (wrap them in a paper towel or damp cloth and microwave) and slice the avocado.
15. Once chicken is done, lay your tortilla on your plate.
16. Sprinkle with cheese and spoon in a piece of chicken.
17. Feel free to add some sauce in there, too!
18. Top with an avocado slice and fresh cilantro (if desired).
19. Enjoy!
20. They can be a little messy, but they sure are yummy!

chicken, olive oil, chili powder, cumin, garlic, enchilada sauce, green chilies, corn tortillas, cheese, avocado, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/chicken-enchilada-tacos/ (may not work)