1. Cook chicken in water with salt, garlic powder and onion powder. Bring water to a boil and cook for 30 minutes. 2. Remove meat and save the liquid. Shred meat and set aside. 3. In a large deep skillet add chicken, and reserved liquid and lightly cook covered for 5 minutes. 4. Add all remaining ingredients and seasonings, using cornstarch to thicken. Simmer for 10 minutes. Set aside and allow to cool slightly. 5. Heat a skillet lightly coated with corn oil. Fill corn tortillas that have been lightly warmed on burner with meat mixture and roll to form a tight tube. Fry in skillet until crisp and crunchy. 6. Serve with guacamole, sour cream or salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
