To make the chicken:

1. In a large skillet, over medium-low heat, melt ¼ c. of Country Crock®. Add onions and a large pinch of salt. Sweat onions down until they are translucent and broken down, about 5-7 minutes.
2. Add minced garlic & cook until fragrant, about 30 seconds. Add cans of chopped chilies and stir. Reduce heat to low.
3. In a small separate bowl, melt ¾ c. Country Crock in the microwave, about 30 seconds. Add in your taco seasoning packets. Stir until saucy.
4. Add chicken to the pan, stir until incorporated. Stir in Crock & seasoning sauce. Turn off heat. Top with optional grated lime zest. HOT TIP: Continue making this recipe with half the cooked chicken. Cool and store the remaining half for tomorrow’s Chicken Tortilla Soup recipe!

Heat tortillas using one of the following methods:

1. Wrap in tin foil and put oven at 300 F and leave for 10-15 minutes.
2. Place tortillas on a plate and cover with a damp paper towel, heat in microwave for 30 seconds.
3. If you have a gas stove, turn the flames onto high heat. place an individual tortilla directly on the stovetop and flip until warm and slightly charred. About 10-15 seconds per side.

Assemble tacos:

1. Plate tortillas, top with chicken mixture.
2. Allow each family member to make it their own with sour cream, cilantro, fresh lime, avocado, and any other favorite taco toppings!