I know - I'm an abomination to Mexican, Tex-Mex, Southwest...etc., cuisine. But honestly? These were delicious. The chicken is cooked in enchilada sauce, then mixed with cheese, like a quesadilla, before being put into a corn tortilla and fried, half way like a taco and half way like a quesadilla. I'm sticking with Taco-dilla, haters gon' hate.
Ingredients
2 lbs boneless, skinless chicken breast or thigh (for a really easy version, just use shredded cooked chicken, 1.25 lbs and follow directions)
1 28oz can enchilada sauce
8 oz sharp cheddar cheese, grated
10-12 6" corn tortillas
4-6 oz Cotija Cheese, cumbled
1 can corn (15 oz)
1 can black beans (15 oz)
5 tbsp lime juice (from abotu 2 limes)
1/2 tsp chili powder
2 tbsp olive oil
2 limes sliced in quarters, for serving
1 bunch of cilantro, for serving
2 Tomatoes, diced
Salt to taste
Canola/Vegetable/Mild Oil for pan frying
Special Equipment
Pressure cooker (at least 6 qt) OR pot with lid
Cast iron or heavy bottomed frying pan
Directions
If using raw chicken, place the chicken breast and enchilada sauce in the pressure cooker and cook for 20 minutes on high pressure. When the chicken is cooked, shred it and remove it to a bowl and shred it with a fork. If using cooked chicken, skip to next step.
Add enough enchilada sauce to the bowl of shredded chicken to coat it, and then add in the grated cheddar cheese. Fold with a spatula to combine and disperse the sauce and cheese throughout the mixture.
Pour enough vegetable oil in the pan to cover the bottom with a 1mm thick layer of oil. Let it heat.
Once the pan is hot, scoop ~1/3 cup of the mixture into a corn tortilla, fold it in half, spreading the mixture evenly when doing so and pop it in the hot pan. Do this for as many taco-dillas fit in your pan, but do not overcrowd the pan. Fry for about 90 seconds, or until the side of the tortilla touching the pan has crisped and browned, then flip and fly for another 90 seconds. Repeat for the remaining tacodillas.
Combine the corn, beans, olive oil, chili powder and lime juice in a bowl and stir to combine.
Serve the cooked "tacodillas" with the bowl of corn and beans, diced tomatoes, crumbled cotija, lime wedges and cilantro and let everyone top them with what they like. Enjoy!