MEXICAN SHREDDED
CHICKEN CHEESE TACOS AND CHEESE WRAPS
I LOVE cheese tacos and they are so much nicer to me than regular tacos made with corn taco shells. You may be familiar with the cheese tacos, but if you are not familiar with the flexible cheese wraps, you will be happy when you try it - so good! And, you can add your favorite fillings. I thought about making a soft
tortilla using grated cheese. I have
used cheese in that way before; however, I used cheese slices. I think grated cheese is even nicer. To give my Cheese Tacos and Wraps more flavor, I combined grated Mozzarella
cheese with grated Swiss Cheese, but you could also use Monterey Jack cheese or Cheddar cheese. Good choice
as I’ve always loved that combination. I
find my Mozzarella cheese and Swiss cheese blocks at the equivalent of Costco
here in Panama ,
called Price Smart.
1 lb 10 oz shredded chicken breasts (737 g)
(2 large chicken breasts)
Chicken
stock (mine is usually homemade)
8
oz cream cheese (250 g)
1/4 cup heavy
cream (60 mL)
1/4 cup water
(60 mL)
2
tsp minced garlic, from a jar (10 mL)
2
tsp chili powder (10 mL)
2
tsp ground cumin (10 mL)
1
tsp black pepper (5 mL)
1 tsp dried
parsley (5 mL)
1/2 tsp
salt (2 mL)
Cheese
Taco, OR Cheese Wrap:
1
oz grated Mozzarella cheese (30 g)
1
oz grated Swiss cheese (30 g)
Topping
ideas:
Salsa
Diced
green pepper or jalapenos
Sour
Cream
Grated
cheese
Diced
Avocado
To make shredded chicken, I simply place my three
chicken breasts in the bottom of a slow-cooker and submerge them with chicken
stock. Cook on high for 4 hours and then
use two forks to shred each chicken breast.
In nonstick frying pan, combine cream cheese (cut into
pieces), heavy cream, water, minced garlic, whili powder, cumin, black pepper,
parsley and salt. Stir occasionally and
towards the end whisk well to combine into a rich, thick sauce. Add chicken and cook 2 minutes to heat
through. Fill hard Taco or soft Tortilla
with this chicken filling and add toppings of choice.
Cheese Taco: To make the hard taco, sprinkle
combine grated Mozzrella cheese and Swiss cheese and sprinkle into a circle to
fill a 6-inch (15 cm) nonstick pan. Cook
until browning at the edges and easy to flip.
Flip and cook the other side briefly.
Fold over a spoon to keep it open while it cools.
Cheese Wrap: Sprinkle combined Mozzarella
cheese and Swiss cheeses in the shape of a cirlcle on a piece of parchment
paper. Cover with another piece of
parchment paper. Nuke 15 seconds in the
microwave oven. Remove and using a
rolling pin, roll out into a cohesive circle.
Allow to cool before filling. You
can hurry the process by refrigerating it briefly. This is a beautiful, flexible cheese wrap. When you place the warm filling in the
tortilla, it makes it even tastier. Fold
and enjoy!
Helpful Hints: To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Optionally add some cut up onion and 1 chopped carrot. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.
Helpful Hints: To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Optionally add some cut up onion and 1 chopped carrot. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.
Yield: 1 Taco OR Tortilla
1
serving
196.8
calories
14.2
g protein
14.8
g fat
0 g fiber
1.7
g net carbs
Yield: 1 filled Taco/Wrap
1
serving
312.1
calories
29 g
protein
20.3
g fat
0.1 g fiber
2.3
g net carbs