Healthy chicken tacos

I am a die hard Mexican food lover, but it’s just not always the healthiest of choices.  Nevertheless, I need my Mexican fix weekly.  This week I decided to make a healthier version of my favorite food.  I had a million places to be on Monday night so I needed something quick and healthy.  This recipe is easy and was the best chicken taco I have ever had.  I think the salsa is the key.  I used a Frontera Salsa…

2 Chicken Breasts

1 Jar Roasted Habenaro (HOT) salsa – Yes salsa matters!

1 head of green cabbage (thinly shredded)

1 package corn tortillas

Low fat sour cream

Fresh Cilantro

In crockpot combine chicken breasts with entire jar of salsa.  Cook on low for 8 hours or high for 4 hours.

1/2 hour before chicken is done, shred chicken breasts and place back in crockpot.

Assemble

Take 2 corn tortillas and heat in microwave for 20 seconds. (If you want crispy shells you can place the corn tortillas in the oven at 350 degrees for a few minutes.)  Spread a dollop of sour cream on the top tortilla shell.  Place shredded chicken on top of shell.  Top with shredded cabbage and cilantro.  Pick up and chow!

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The two corn tortilla shells are key!  Otherwise  you can’t pick them up to eat…..they will just fall apart:(

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This recipe is a keeper!  I am telling you…..soooooo good!

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Chicken and Avocado and Girls, Oh My!

Had an amazing weekend full of girls and good food and sun and water and and laughing till you pee moments. Fortunately, we had our own lifeguard at the pool! 😉 This green and white “bowl” slide might have had something to do with laughing till you pee. Oh my.  

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My sister brought her three girls to meet Hendrik and enjoy the final pool days of summer. We lathered them all up with sunscreen and swam until we were hungry enough to cook. The centerpiece of the weekend turned out to be a giant batch of Chicken and Avocado Enchiladas in Creamy Avocado Sauce which we found here (http://www.closetcooking.com/2012/09/chicken-and-avocado-enchiladas-in.html.)

The recipe calls for 4 cups of shredded chicken, which certainly would have served more than 4, but we doubled and had lots leftover. Kristin made the shredded chicken extra yummy by cooking it in the slow cooker while we were at the pool. She added 1 beer, some cumin, salt, pepper, chili powder, cayenne pepper, and the juice of a lime. It was fork-shredded to perfection! I had fun trying to make the sauce in a food processor that wasn’t big enough for all of the ingredients. I just kept pouring between bowls and the processing bowl. What a mess! A delicious, green, mexi-mess! 

Chicken and Avocado Enchiladas in Creamy Avocado Sauce 500 1143

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

by Closet Cooking

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

 
Ingredients:
  • 1 cup chicken broth
  • 1 cup salsa verde
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 avocados
  • 1 jalapeno, coarsely chopped (remove seeds for less heat)
  • 1 clove garlic
  • 1 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 1 handful cilantro
  • 1/2 lime, juice
  • 4 cups cooked shredded chicken
  • 2 avocados, diced
  • 2 green onions, sliced
  • 2 cups cheddar cheese, shredded
  • 2 cups monterey jack cheese, shredded
  • 8 (7 inch) tortillas

Directions:

  1. Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
  2. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
  3. Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
  4. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.