Ingredients
Equipment
Method
- Heat oil in a large skillet and sear the breast meat with seasoning until the exterior turns a light golden color.
- Add salsa and broth, then simmer with a lid on until the meat is tender and pulls apart effortlessly.
- Warm each tortilla in a small pan briefly until they feel soft and flexible enough for folding without breaking.
- Stuff the shells with meat and cheese, placing them on a baking sheet to prepare for the final crisping.
- Brush the exteriors with oil and bake at 425°F until the cheese is melted and the shells are audibly brittle.
Nutrition
Notes
Warming the tortillas before assembly is critical to prevent them from cracking when folded. For an even crunchier finish, use a pastry brush to apply a light layer of oil to both sides of the assembled shells before they hit the oven.