Usually made with boiled chicken, but we like to add more flavor, so we marinate and bake.
4 boneless, skinless chicken breasts.
Marinate your chicken in Claude's Mesquite Marinade.
Preheat the oven to 375 degrees Fahrenheit.
Rub chicken breasts with olive oil and sprinkle both sides with salt.
Place chicken in a baking dish and bake for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear or to at least 165 degrees F (74 degrees C).
Let chicken breasts cool a bit, then shred. Heat tortillas in microwave for about 20 to 30 seconds. Place the chicken into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.
Top with sour cream, guacamole and shredded cheese! Add a spicy kick with our Casa Corona Red or Green Enchilada sauce as a dip or poured over.