Two weeks ago, I was tired of snow. I am writing this on Sunday afternoon, and my plea has changed to, “PLEASE STOP RAINING!” As I look ahead to the weather forecast for the week, and I am delighted to see lots of smiling sun icons and temperatures starting with the number 6. By the time this posts and you read it, I hope we are all enjoying a beautiful Spring-like day!
Keeping on track with simple and tasty recipes, I have a great one to add to your recipe card boxes (do people still use those?). I was inspired to create this meal after falling in love with a dish at my favorite local Mexican restaurant, La Tolteca. If you’ve never been to La Tolteca, we cannot be friends. I’m not even kidding you. Please remedy this before the next Tasty Tuesday. In all seriousness, my Hubby and I have taste-tested several Mexican restaurants in the area, and La Tolteca currently takes first place. We have a few more on the radar, but it will be hard to beat.
My favorite dish at La Tolteca is Chicken Tacos. I know, boring, right? They make so many great meals (which I have tried), but I keep coming back to the same thing. The chicken in their tacos is shredded, juicy and full of flavor. I’m not sure what kind of crazy magic they work back in their kitchen, but I hope they never stop (I also love their homemade salsa something fierce. But I digress…)
I was craving their Chicken Tacos one day, and decided to go out on a limb and try re-creating them at home. The result was not half bad. A few more attempts later, and I’ve come pretty close to the real thing.
This recipe is sinfully simple (seriously), and can cook in your slow cooker until dinner time. I also love that it’s a heck of a lot healthier than the not-so-lean ground beef I usually use to make tacos.
- 1-2 lbs of boneless, skinless chicken (breasts or tenders – whatever works for you)
- 2 cans of enchilada sauce (you can use 1 can, but sometimes the chicken turns out dry)
- 1 small can of diced chiles (as spicy or mild as you prefer)
- 1 onion, sliced thinly
1) Spray your slow cooker insert with non-fat cooking spray. Place chicken over the bottom of your insert. In a small bowl, combine enchilada sauce, chiles and onion. Pour over chicken.
2) Cook on low for 2-5 hours (depending on your slow cooker. Some slow cooker might need longer, especially if they are older models. I have found that the chicken cooks quickly in my slow cooker [it is newer, bought in the last 3 years], so I can get away with only cooking it for 2 hours. I usually start it in the afternoon. If you work, see if your slow cooker has a delay to start later in the day. Or, if you can put it on a timer, and allow it to cook and then turn down to warming mode until you come home).
3) When you are ready to serve the chicken, shred it with 2 forks.
Serve with your family’s favorite taco fixin’s. If you need inspiration, here is a great list to start with:
guacamole OR diced avocado
diced chiles or jalapenos (if you are crazy)
Today is your lucky day, folks. In keeping with the Mexican theme, I’ve decided to share with you a great dessert recipe that was passed along to me by my awesome mother-in-law, Martha. These tasty treats are sweet and spicy all at the same time. YUM! And, if you are anything like me, you’ll have a boxed brownie mix already sitting pretty in your pantry, begging to be used for the occasion. 🙂
- 1 box brownie mix (with ingredients listed on the box – varies with each mix)
- 2 tsp cinnamon
- 1/2 tsp of cayenne -OR- chipotle pepper powder
There you have it. A great, easy weeknight meal. Or a perfect idea for your next fun themed dinner party with friends! Let me know how this meal turns out for you!
Have a great week, friends.