I am excited to share this delicious recipe with you. My sister has made this dish for almost 10 years now and every time she makes it I realize how much I love it. There is a restaurant in Logan Utah called Cafe Sabor that my sisters and I go to every year during our annual girls get away. They make this same dish and my sister has recreated it to perfection. This taco has grilled chicken, lots of melted cheese, creamy mushroom sauce and fresh cilantro. The combination is a delicious meal that is a great solution to any weeknight meal dilemmas 😉 Hope you enjoy!
Pollo Durango Tacos
  1. 3-4 chicken Breasts, grilled, then diced
  2. 16 oz. mushrooms washed, sliced
  3. 1 medium white onion, sliced
  4. 4 Tablespoon butter
  5. 1-2 garlic cloves, miced
  6. ½ teaspoon red pepper flakes
  7. Salt & pepper
  8. 1 cup shredded Monterrey jack cheese or Colby
  9. 16 oz. sour cream
  10. 1 jar La Victoria Thick & Chunky Salsa Verde, medium heat
  11. 2 jalapenos, diced (optional)
  12. Corn tortillas
  13. ½ cup shredded cheese
  14. Cilantro
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  1. Grill chicken on the barbecue and season chicken with montreal steak seasoning. Set aside to rest. In deep sauté pan sauté mushrooms and onions in butter. Sauté until browned. Once brown add garlic off heat.
  2. In separate sauce pan combine sour cream, salsa and cheese. Bring to a low boil until sauce is creamy. Dice grilled chicken and add to mushrooms. Add sour cream sauce as well to mushrooms, chicken and
  3. onions. Season with additional salt and pepper. Heat corn tortillas and melt cheese on tortillas. Once tortillas are lightly crispy and cheese is melted. Add chicken mixture. Top with cilantro, lettuce, tomatoes, avocado, and limes.
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