Ree Drummond's Fried Chicken Verde Tacos The Pioneer Woman Food Network

Ree uses store-bought rotisserie chicken and jarred salsa verde to create a quick, easy and flavorful filling for her tacos!
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Fried Chicken Verde Taco
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 25 min
Active: 25 min
Yield: 12 tacos

Ingredients

1 1/2 cups shredded rotisserie chicken, brown and white meat
2/3 cup store-bought salsa verde, divided
Vegetable oil, for frying
12 small corn tortillas
3/4 cup sour cream
2 tablespoons chopped cilantro

Toppings:

3/4 cup shredded Monterey Jack cheese
1 1/2 cups shredded lettuce
1/2 cup diced tomato

Directions

Special equipment: metal heat resistant tongs

Mix the chicken and 1/3 cup of the salsa verde in a large bowl. Set aside.

Heat a 1 inch of oil in a large skillet.

Place 2 tablespoons of the filling into the middle of a tortilla, then fold the tortilla in half. Clamp the tortilla shut with a pair of metal heat resistant tongs and use the tongs to carefully lay the taco into the oil. Use the tongs to press the taco down and keep it closed for a few seconds. Repeat with 2 more tacos. Flip each taco after it has cooked for around 40 to 45 seconds, frying the other side until golden, an additional 30 to 40 seconds. Using the tongs, remove the tacos from the pan, tipping them sideways to drain the excess oil. Place on a paper towel-lined plate to drain further. Repeat with the remaining 9 tortillas and filling.

Mix the remaining 1/3 cup salsa verde with the sour cream and cilantro in a small serving bowl.

To serve, pull back the tops of the tacos and add some of the Monterey Jack cheese, lettuce and diced tomato to the inside of each taco. Serve with the sour cream dip.

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Ree Drummond's Fried Chicken Verde Tacos | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=_RzOD3WsOxE