Ingredients
6 skinless, boneless chicken breast halves3 cups vegetable oil for frying36 (6 inch) corn tortillas, cut into strips15 cups water15 cubes chicken bouillon1 (14 ounce) can peeled and diced tomatoes with juice1 small onion3 cloves garlic1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon ground black pepper1 teaspoon chili powder1/4 cup dried oregano1 cup chopped carrots1 cup chopped celery1 (14.5 ounce) can diced tomatoes with green chile peppers3 cups shredded Monterey Jack cheese3 avocado - peeled, pitted and sliced
Directions
In a saucepan, cover chicken breasts with
No comments:
Post a Comment