This is a fantastic take on the traditional taco, combined with delicious fry bread instead of tortillas. You can top these tacos with anything you would like, here is a recipe for fry bread as well as some great taco toppings.
This is a fantastic take on the traditional taco, combined with delicious fry bread instead of tortillas. You can top these tacos with anything you would like, here is a recipe for fry bread as well as some great taco toppings.Green Chili Fry Bread Tacos
Ingredients
- ****Fry Bread****
- 3 cups flour
- 1 1/2 cups warm water
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Oil for frying
- ****Green Chicken Chili Filling****
- 6 whole chicken breasts, skinned Salt
- 7 oz green chiles
- 2-3 canned hot peppers (optional)
- 2 10 oz cans tomatillos
- Parsley
- 2 cups heavy cream
- 2 eggs, lightly beaten
- 2 oz packages cream cheese, softened
- 6 green onions, chopped
- 1 pint sour cream
- Salt
Make it a Meal
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Directions
Fry Bread
Mix the dry ingredients in a bowl. Next add warm water until the dough is elastic, approximately 1 1/2 cups. Knead the dough until it is soft, then allow the dough to rise for 10 to 20 minutes.
Before beginning to cook the fry bread heat up the cooking oil until sizzling hot for frying. To cook the fry bread, tear off a small piece of the dough and flatten until the dough is thin, and poke a hole through the middle. Place the piece of dough into the hot oil, being careful not to splatter or touch the oil. Cook the fry bread until brown on both sides. remove the bread from the oil, once brown, and thoroughly drain off the fry bread on paper towels.
Green Chicken Chili Filling
Saute the chicken, then allow it to cool, shred it. You should have approximately 6 cups of chicken. Next puree the chiles, hot peppers, tomatillos and parsley. Add the liquid from the tomatillos if it is thicker than the heavy cream. Next add the cream, eggs and salt to taste. Keep the mixture warm over low heat.
Combine the chicken, cream cheese, chicken and green onions. While making the chicken and green chile sauce, make the fry bread. Spread about 1 tbsp of the warm chile and tomatillo sauce on the fry bread, then spread about 5 tbsp of the chicken and cream cheese mixture on the fry bread. You can serve immediately with sour cream and any extra sauce, or you can instead roll the fry bread and place in a buttered baking dish, with the seam side down. Pour the remaining sauce over the fry bread and bake, uncovered for 30 minutes. Serve immediately.