chicken for enchiladas - reduced

Chicken Tacos

September 19, 2013Danita

chicken for enchiladas - reduced

One night I hadn’t thawed anything for dinner.  Running out of time and ideas, I decided it would be chicken tacos.  Only one problem, I had never made chicken tacos and didn’t have a recipe for them either.  Since I had eaten them before, I figured, I would just “wing it”.  The first thing I did, as I often do when I have run out of time, was…get out the pressure cooker!  It’s the best way to get food done in a hurry.  Next, I grabbed a couple of frozen chicken breast and other ingredients I thought might be good, threw them in the pressure cooker for fifteen minutes and the next thing we knew we were eating chicken tacos and loving them!

If you don’t have a pressure cooker they are still easy to make.  The ingredients can be put in the crock pot for several hours or sometimes I just cut the chicken in pieces, cook it in the skillet, then add the other ingredients.  Another great way to make it is to use rotisserie chicken.  That’s how I made the chicken in the picture above…and the best part…it was “left over” rotisserie chicken.  I love making new meals out of leftovers!   

Here’s the Recipe:

(printable recipe card below)

 2 1/2 – 3 cups chicken cooked and chopped or shredded

1/2 package taco seasoning

1 can diced tomatoes

1/4 medium onion cut into thin slices

1/2 – 1 jalapeno pepper – seeded and chopped

1/2 teaspoon cumin

1/2 teaspoon chili powder

2 tablespoons oil

Heat oil in large skillet and saute onions.  When soft and translucent, add peppers and continue to saute about 1-2 minutes

Chicken for enchilada before reducing

Add cooked chicken, tomatoes and seasonings

Stir to coat chicken

chicken for enchiladas - reduced

Cook on medium heat, stirring frequently until most of liquid is gone

 It’s great in flour tortillas or traditional taco shells

I use this chicken for Enchiladas with Green Sauce  and Quesadillas.

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