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Recipes Weeknight Meals

Crunchy Chicken Tacos

These were kind of developed by mistake. It was one of those nights when I had no plan for dinner, but had chicken breasts in the fridge.  I was planning to throw the chicken in the crock pot with some salsa and have simple chicken tacos with guacamole.  I didn’t have enough regular salsa, but I had a jar of tomatillo salsa verde in the pantry.  I cooked it on low for 2-3 hours, then decided to add some frozen corn and black beans.  It was looking pretty good.  I opened the fridge to get out cheese and tortillas and saw cream cheese and thought, why not?  I stirred in the cream cheese and it was delicious!  

I made this again on Halloween and it was a hit with all the adults and kids!  This would also be great to serve a crowd on game day.  We like to roll this creamy chicken mixture with a little pepper jack cheese in a small flour tortilla.  Spraying them with olive oil or coconut oil then baking at 425, turns them into a crunchy hand held taco great for dipping.  

Crunchy Chicken Tacos
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Ingredients
  1. 2.5-3lbs of chicken breast
  2. 8-10 oz of Tomatillo Salsa Verde (we like the Kroger brand)
  3. 1.5 c frozen corn
  4. 1.5 c black beans, rinsed and drained
  5. 4-6 oz reduced fat cream cheese
  6. 2 c shredded pepper jack, or choice cheese
  7. 20-24 small flour tortillas
  8. cilantro for garnish

  9. Avocado Dipping Sauce:
  10. 2 avocados
  11. 1/2 c cilantro
  12. 1 lime
  13. Salt and pepper to taste
Instructions
  1. 1. Trim chicken breast and place in crock pot. Pour in salsa and turn on low.
  2. 2. Cook for 2-3 hours or until chicken begins to shred. Pull chicken out of crock pot and shred, then return to crock pot. Stir in corn, black beans and cream cheese. Cook another 20 minutes or until cream cheese is melted and mixture is warm.
  3. 3. Preheat oven to 425 and line a baking pan with foil sprayed with cooking spray.
  4. 4. Lay out the flour tortilla and sprinkle cheese in middle then top with the chicken mixture (use a slotted spoon to drain off liquid). Roll up and place seam side down on the tray.
  5. 5. Space them so they are not touching so all side get crunchy. Spray all the tortillas with cooking spray and bake for 10 minutes or until they have turned golden brown.
  6. 6. For avocado dipping sauce, puree avocados, cilantro and lime in blender or with hand immersion blender. Add salt and pepper to taste.
  7. 7. Top with cilantro and serve with guacamole, avocado dipping sauce, sour cream or salsa.
Notes
  1. Don't make the roll ups until you are ready to bake them. They can get soggy if they sit too long before baking.
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