Can you see just how versatile are the Chicken Tacos we made Saturday? This is pretty amazing, that we’re on our second dish! My wife loved this, and insisted that I post this recipe. It’s really simple, really tasty, and is a creative use for some left overs.
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cans (14.5 ounces each) of vegetable broth
- 1/2 cup, plus, of your chicken taco filling
- 1/2 cup, plus, of your pico de gallo
- 1 small can of diced green chilies
- A few handfuls of tortilla chips, some crushed, some whole
- Chopped cilantro to garnish
Procedure:
Place a two quart sauce pan over medium heat. Into the pan, melt the butter, then add the flour. Stir continuously for about 2 minutes.
(Remember, this is the basic recipe for a roux) After you’ve cooked the roux, whisk the vegetable stock into the roux and bring to a boil. Once the liquid has come to a boil, add the chicken, pico, and chilies. Reduce the heat to low and simmer for 5 to 10 minutes until the remaining ingredients have heated through. Ladle into bowls, then top with the chips and cilantro. You can also serve with shredded cheese and/or sour cream. Serves 4.
