lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, November 21, 2014

Salsa Verde Chicken Tacos

Salsa Verde Chicken Tacos
I had a jar of salsa verde in the refrigerator that needed to be used. And I always love my go to, crockpot chicken soft tacos, but I wanted to make something different and ditch the seasoning packet for good. I swapped out the Rotel for salsa verde, fresh jalapeno and onion, with some lime juice added.  It couldn't be easier and I really want to try the original recipe without the seasoning packet.  Miss F has been quite a fan of making her own tacos lately.  A little chicken, a little guacamole, tons of beans and even more cheese.  It is quite a mess.
Salsa Verde Chicken Tacos

2 tablespoons olive oil
1 pound boneless skinless chicken breasts
½ small onion, chopped
½ jalapeno, seeded and chopped
juice from ½ lime
½ cup salsa verde
½ cup chicken broth
½ teaspoon cumin
½ teaspoon salt

12 tortillas, warmed
sour cream
shredded lettuce
shredded cheese

Pour the olive oil into the crockpot. Add the chicken, onion and jalapeno. In a two cup measure, stir together the lime juice, salsa, broth, cumin and salt. Pour over the chicken, cover and cook on low for 6 to 8 hours. Remove the chicken from the crockpot and shred with two forks, return the chicken to the crockpot and increase the heat to high. Cook for an additional 20 minutes. Serve the chicken on warmed tortillas topped with guacamole, sour cream, lettuce and shredded cheese.
Pin It Now!

1 comment:

Carol at Wild Goose Tea said...

Gad this looks good. I just realized that I haven't had a Tex Mex fix for a while. That is soooo unusual. I better fix that. I like the use of the salsa verde by the way.

Related Posts Plugin for WordPress, Blogger...