Unique Chicken Tacos

A great weekend recipe. But be prepared, they go fast. This is one of those "pantry" dishes. I began making something before I checked my pantry for the ingredients. Hence, "pantry dish". I don't know why, but those are the dishes that seem to be great. This is no exception. It is light but very filling.

• Ready In: 1 hr 40 mins
• Serves: 4-5
• Yields: 10 tacos

Ingredients

• 3 -4  chicken breasts (skin and bone-in)
• 1 (12 ounce) can  diced tomatoes with lime and cilantro (Ro- Tel)
• 1 (12 ounce) can diced tomatoes with green chilies (I use Ro- Tel habanero peppers)
• 1⁄2 cup water
• 1 (14 ounce) can black beans, Seasoned
• 1  cup sharp cheddar cheese (Shredded)
• 1⁄2 cup  buttermilk ranch dressing
• 1⁄2 cup lettuce (shredded)
•  taco shell (I used the one that stand on their own)

Directions

1. In a deep skillet fitted with a lid, place chicken breast. Top with both cans of Tomatoes along with the water. Cover and simmer unitl fork tender. Remove chicken from skillet. De-bone and remove skin. Chunk up and return to the skillet to allow the juices to penetrate the meat, approx 30 - 45 minutes on low, or until desired consistency. Meanwhile, heat beans in a seperate pan and cook taco shells according to package directions.
2. To build the taco- divide cheese equally into each taco shell, next layer - beans - chicken and tomatoes next, top with ranch and then lettuce.
3. Enjoy.
4. PS this make plenty of chicken, it freezes great for another round at a later date. I keep it on hand and add it to number of dishes. Watch for more recipes using this chicken.