00:00This is the trick you break out on your next Taco Tuesday.
00:04Start by chopping up boneless, skinless chicken breast,
00:06and then season it with salt, pepper, garlic powder, cumin, and chili powder.
00:10Make sure everything's well seasoned, then heat some olive oil in a skillet.
00:13Cook your chicken in a single layer for about three minutes,
00:15then go in with your onion, toss it around, cook it for another few minutes.
00:18Then you're going to go in with some pinto beans,
00:20a little green enchilada sauce or tomatillo salsa, and diced green chilies.
00:24Then just cook that until that sauce thickens.
00:26Use a fork to smash some of the beans to help this get thick.
00:28Take some melted butter and butter the bottom and sides of your casserole dish,
00:32then butter one side of each tortilla.
00:34You're going to build the tacos in the dish,
00:36starting with a little bit of cheese, then your mixture, and then more cheese.
00:39Fold it up and then start building the next Taco next to it.
00:43You want the next Taco to hold the previous one up.
00:45Nestle them in your casserole dish, sprinkle over any leftover cheese,
00:48and pop them in the oven, 375 degrees for about 20 minutes.
00:51I'm going to make a little sauce for the Tacos.
00:53This is key.
00:54It's just some sour cream with some more of that green enchilada sauce.
00:58Take your Tacos, add crunchy shredded lettuce, and our sauce.
01:04It's like a soft taco meets a quesadilla.
01:06While the whole thing might not be crunchy,
01:07you get enough from the top and bottom to where it makes the perfect bite.
01:10Mmm, see?
01:12Crunchy on the outside, soft and gooey on the inside.
01:15The flavor of that filling is a 13 out of 10.
01:17You're welcome.
01:18Hello, thank you.
01:18You
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