Ingredients
1 lb boneless skinless chicken thighs
8 yellow corn tortillas
1 lb cheese (add your favorite)
1 tsp lemon pepper
1 tsp smoked paprika
2 tsp chipotle powder
½ tsp onion powder
1 tsp garlic powder
½ tsp cumin
1 tomato
2 tbsp cilantro
½ small sweet onion
1 jalapeño pepper
1 Juice of lime
Salt and pepper to taste
Directions
Step 1
Start off by chopping up the veggies for the pico de gallo. You want a nice dice to them. Then, add to a bowl. Next, add lime juice, salt and pepper to taste, then set aside.
Step 2
Cube up the chicken thighs and add to a bowl. Season first with salt and pepper, then add the seasoning mix.
Step 3
Preheat a skillet on med high heat and then add your chicken. Cook for 10 minutes or until then begin to fall apart. Once the chicken is done, remove from skillet and place in a separate bowl.
Step 4
Now add your tortilla to the skillet and add cheese, then the chicken, fold and heat about 2 min per side or until the cheese is fully melted.
Step 5
Remove, let cool and serve!
