Chicken birria tacos

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Chicken marinade:
300g chicken
1tbsp of paprika
1 tsp garlic powder
1tsp onion powder
1tbsp Italian seasoning
1 tsp red pepper flakes
1tsp salt and pepper
1-2 tsp olive oil
Cook chicken for 5 mins per side then shred.
Veggies: 1/2 red and green bell pepper chopped
1 red onion (not accounted for in my macros)
1/2 the amount of seasoning used for chicken (don’t split the seasoning, use half of the listed ingredients for chicken)
1 can chopped tomatoes
1/4 cup water
Combine chicken into the pan with veggies. Dip one side of tortilla in the pan, and place dipped side down in a separate pan. Then scoop some of the mixture onto the tortilla and sprinkle with cheese. Fold the tortilla like a taco, and let both sides brown. I doubled the recipe, and found that 1/4 cup of mixture per taco made 15. So that seems to be the sweet spot.
For tacos:
White or yellow corn tortillas. I used mission super soft yellow corn.
10g of shredded cheese of choice. I used Great Value reduced fat Mexican blend.
Makes 6-8 tacos depending on how much filling you use.
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