INGREDIENTS
3
chicken breasts, thawed
Marinade:
1/4 cup
vegetable oil
1 tbsp
taco seasoning
2 tbsp
lime juice
1 tsp
minced garlic
Flour Tortillas:
2 cups
all-purpose flour
1/2 tsp
fine sea salt
1 tsp
baking powder
3 tbsp
salted butter, cold
2 tbsp
vegetable oil
1/2 cup
warm water
Mexican Rice:
1/2
medium onion, diced
2 tsp
minced garlic
2 cups
long grain white rice
1
chicken and tomato bouillon cube (I use Knorr Caldo de Tomate), broken into quarters
2 cups
boiling water
Queso:
8 oz
Velveeta Queso Blanco
1 tbsp
juice from jalapeno jar
1/4 cup
whole milk