Are you a soft taco or a crispy taco person? For me, I’ll take crunchy all day long!
Here’s a recipe that has crispy and crunchy all the way through, with tortillas made from scratch and a refreshing salad garnish for the shredded seasoned chicken. Whether you decided to make your own tortillas or buy the store-bought, you’ll find these Crispy Chicken Taco’s perfect for lunch, dinner or a pool party platter!
Oh, the irony! My mom was born in Venice, Italy and was the chef/owner of her own gourmet Italian restaurants. What do you suppose was my number one dish of hers? Tacos. Go figure! Today, I thought I’d share a childhood favorite!
We eat them rolled. We eat them stacked. They’re filled with stuff and that’s a fact. No, that isn’t Dr. Seuss talking. That’s just me describing one of our very favorite Southwestern treasures, the enchilada. In 1949 a magazine called American Food and Drink described enchiladas as a Mexican dish prepared more for tourists than for locals. Sorry folks, that was then and this is now. Today, enchiladas are enjoyed both north and south of the border and in many different ways. They’re often filled with pork, chicken, beef, cheese, shrimp, crab or even vegetables. The traditional sauces are made with either a spicy red chile sauce, a tomatillo sauce or the Tex-Mex brown gravy chili sauce combination. Then, just garnish for greatness! If you want to take your enchilada casserole to the next yummy level, give these homemade corn tortillas a try!
