![]() ![]() If you love Mexican food, this recipe is a keeper! Not only is it delicious and straightforward, but it's also affordable, and kids love it, which is always a bonus! Don't forget to check out my delicious dorito casserole and my chili lime shredded beef recipe with full of mexican flavors. And if you have an extra chicken breast you must try my creamy Ruth Chris stuffed chicken recipe. You can also store the mixture to make fresh tacos whenever you want for meal prep. The recipe uses pantry ingredients that you likely already have on hand, making it a great weeknight meal. And, because the chicken breasts are poached and then sauteed in the frying pan, there's very little cleanup required! It's the perfect Mexican meal for families on a budget that can be served for lunch or dinner. And, the best part? These tacos can be on your table in just 30 minutes! The addition of chili powder, cumin, and salsa gives these tacos a great depth of flavor with the shredded chicken. The chicken breasts are cooked until tender and then shredded, making them the perfect texture for tacos. This shredded chicken tacos recipe is so delicious and easy to make for any home cook. SO GOOD! I'll DEFINITELY be making this again maybe even this weekend for our visiting guests.These shredded chicken tacos are packed with flavor and so simple to make! All you need is a few simple ingredients and about 30 minutes of your time for the perfect taco night with family and friends! Contents We made taco salad, burritos, enchiladas, etc. We froze half although we could've easily eaten the entire batch. ![]() WARNING: The aromatic sensations are irresistible!!!! This was a HUGE hit. I put everything in the crock pot, massaged it all together by hand, turned it on and walked away. To save time, I bought fresh pre-made pico de gallo (tomato, onion, peppers, cilantro, lime juice, etc -no preservatives just fresh produce/ingredients), I used Knorr chicken bouillon (2 cubes instead of broth), leftover homemade tomato based marinara sauce, frozen crushed garlic cubes (2), and 6 chicken breasts (otherwise they would've spoiled in the fridge), and cumin as called in the recipe. I used my crockpot for this recipe - first on high and then low overnight. I've been craving my favorite Mexican restaurant but trying to cook more at home to insure quality and save money. ![]() When crisp, put a sprinkle of Mexican blend cheese on top to melt, served up the chicken mixture, crisp tortilla on top (!), heated some canned green enchilada sauce to go over tortilla, garnished with sour cream and some raw, chopped onion.OMG This was the lazy person's chimichanga!Bonus was low fat, inexpensive, and absolutely delicious. (Did not add any butter, water, broth, salt or tomato sauce.) Put burner on low, covered skillet, poured a glass of wine and watched TV news, let it cook down about an hour.Located some flour tortillas, rubbed a few with drop of olive oil both sides, toasted in another cast iron skillet set on low burner, toasting both sides. I was too lazy to chop cilantro (which I love but had).I threw all this into a heavy cast iron skillet along with the cumin, marjoram, pepper and chicken. I chopped those along with the garlic and onion in recipe. I wanted to cook it again, long and slow to rescue it for another meal.So, I came across this recipe, doubting it would resuscitate the chicken to a much enjoyed state, but unwilling to throw out the chicken.Here's what happened: I had fresh tomatoes, Ancho peppers and Salsa peppers (hot) from the garden (last gasp of Summer). I had four day old cooked chicken I did not want to throw out, but afraid to eat as was. A miracle happened with my adaptation of this recipe. ![]()
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