tortillas, cotija or queso fresco crumbles, chopped cilantro, lime wedges
Instructions
Preheat your oven to 400 degrees. Place the chicken breasts on a baking sheet covered in aluminum foil. Drizzle with olive oil and then sprinkle generously with salt and pepper. Place in oven and cook for 35 minutes, then remove and let cool. Chicken breasts will not be fully cooked.
In a medium skillet, heat 1 tbs. of olive oil. When warm, add onions and sauté for 5 minutes.
Once the chicken has cooled enough to handle, remove the skin and discard. Shred the chicken using two forks (or your hands!) into bite sized shreds. Add into the pan (along with any juices that may have escaped) with the onions and combine.
Add in the taco seasoning packet and the water to pan and bring to a boil. Turn heat to low and let simmer for 5 minutes.
Fill the warm tortillas with the chicken mix then top with the fresh cilantro, a squeezed lime, and the crumbled queso fresco!