Best Beckys Chicken Tacos Recipes

Melted Cheese & Chicken Tacos image

Provided by echo echo

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup shredded monterey jack cheese or 3/4 cup shredded cheddar cheese (or a mixture)
12 taco shells
3 cups cooked chicken
1 cup salsa
1 large avocado, diced
2 cups shredded lettuce
1 cup light sour cream
chopped green chili (optional)

Steps:

Sprinkle 1 Tbs cheese in bottom of each taco shell and warm in 300° oven 5 minutes.
Mix chicken with salsa and avocado.
Put lettuce in taco shells, then chicken mixture, then sour cream.
If desired, sprinkle chopped green chilis over the top.

Nutrition Facts : Calories 418.9, Fat 24.2, SaturatedFat 8.9, Cholesterol 78.5, Sodium 519.4, Carbohydrate 25.2, Fiber 4.7, Sugar 2.1, Protein 25.7

Becky's Chicken Tacos image

Provided by Quaffle

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 onion, sliced
4 garlic cloves, quartered
10 peppercorns
1 jalapeno, halfed
2 -4 cups water
1 tablespoon oil
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons cilantro, chopped
1 (28 ounce) jar salsa, your favorite
1 teaspoon salt

Steps:

Put chicken in a large dutch oven or pot.
Add sliced onion, quartered garlic, peppercorns, and jalepeno.
Add enough cups of water to cover by about 1 inch.
Bring to a boil, then let simmer for 45 minutes.
Take chicken out and set aside.
Strain cooking liquid, saving water, but throwing away aromatics.
Shred chicken.
Put oil in saucepan and saute onion and garlic for a few minutes.
Add shredded chicken, salsa, cilantro, and chicken broth to cover. Cook down an hour and a half until most liquid is gone.
Season with salt if needed.