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.
The best thing about making lots of food is that you get to make leftovers! We had Chicken Tacos last night, and since the recipe makes about 12+ tacos, we had plenty left over. This is a really simple way to use these ingredients, and have a quick snack/light lunch.
