Crock Pot Chicken for Taco's, Salads, Burritos, Etc........

I love this recipe because you can use it for so many different things. I used it for taco's on Sunday and will be using the leftovers for a chicken taco salad. I will be testing out a recipe for Cafe Rio's creamy dressing and will let you know how it turns out.

8 Boneless Skinless chicken tenders (mine were frozen)
1/2 packet of taco seasoning
1 jar salsa (we use homemade but any kind will do)
1 can diced green chili's
juice of 1 small lime

This recipe is a little complicated so please pay close attention. First,  take all ingredients besides the chicken and mix together in a bowl. Place chicken in the bottom of a crock pot and pour mixture over the top. Cook on low for about 5-6 hours or until the chicken shreds easily with two forks. Pour excess juice down the drain but make sure to keep about 1/3 of it in with the chicken to make it extra moist. Shred chicken and use in your desired dish of choice.

I told you it was complicated, I am all that is woman. Enjoy!

On a side note, this recipe made more than enough for both taco's and taco salad for the husband and I. I sometimes will freeze the leftovers and use them a few weeks later in a different dish.

The husbands Famous Taco's with Purple Beans

About 5 years ago exactly the husband and I had been dating for about 6 months and were young and in love. He had just moved back in with his parents to save money up for our wedding which we knew would probably be happening late that summer. During this time we would constantly make the long commute back and forth from Taylorsville to Farmington. I usually made this drive at least 3-4 times a week. One particular night I walked into his parents house and Ian and his dad were making taco's for dinner. Now let me preface this by saying I have never been a HUGE fan of homemade taco's. My experience with homemade tacos always involved a packet of taco seasoning and those horrible crunchy taco shells you buy by the dozen. With that being said my expectations were not high for dinner that night. As we sat down for dinner I was immediately taken back by the look of the tacos. No store bought hard shells to be found anywhere??? As I took my first bite of this taco bliss I was hooked. These are like no other tacos that I have ever tasted and I beg you to give them a try.

What you need- ( this will feed 3-4 depending on your appetite)
1 package small corn tortillas ( if you have the chance get the ones from the Mexican market....much better)
1 lb ground beef
Lawry's seasoning salt
Pepper
onion powder
garlic powder
2 cans S & W kidney beans
1/2 to 1 cup shredded cheese of your choice
vegetable oil

garnish tacos with-
iceberg lettuce
tomatoes
avocados
sour cream
salsa
cheese
hot sauce
limes (opt)
cilantro (opt)

Begin by browning the hamburger with desired amount of spices to taste. Turn heat down to keep warm.

To make tortillas fill a small frying pan about 2/3 of the way full of vegetable oil. Turn the heat to about medium and allow to heat up.

While the oil is heating you can make your beans. In a medium saucepan combine one entire can of beans with a can of beans with the juices drained. Over medium/low heat allow the beans to heat. Once they are hot take a potato masher and mash into desired lumpiness. I like mine to have a few whole beans in them but some like them a little more smooth. Once mashed add in cheese and stir until melted. Once again reduce heat to just keep warm.

Back to the tortillas... Your first tortilla will be sort of the tester. Using metal tongs place the first tortilla into the hot oil. It should start to bubble and crackle immediately but not out of control. Adjust the heat accordingly. Once the tortilla begins to stiffen slightly use the tongs to fold over one half and hold it with a small opening to make the perfect taco shell shape. Let it fry for  a few more seconds and then place on a plate with a napkin on it to absorb the excess oil. Let cool for a few minutes and then use this to determine if you want your shells softer or more crunchy. The longer you let them fry the more crunchy they will be and the shorter they are in the oil the more soft and bendable they will be. I like mine not so crunchy that they crunch and break when you bite into them but firm enough that they hold their shape. Continue to make as many shells as you need to feed your crowd. I usually suggest 2-3 tacos for those with a smaller appetite and 3-5 for those who eat heartier. This will take a while if you are serving more than a few people so you might want an extra set of hands to help with the beans and meat while you do tortillas or vice verse.

Put the meat and beans into a shell and garnish with desired toppings. Now savor this delectable delight. The beans and tortillas really make these tacos. Thanks to the husband's family who introduced me to these. We now have many friends and family members who request this when they stop by for dinner.

I labeled this as my Husbands Famous Taco's because he is actually the one that usually makes them. I know how to make them but will gladly hand over the reigns to him on this one.
  

Sour Cream Enchiladas

This recipe is something my sister-in-law Kelli gave me the recipe for years ago. It is soooooo simple and makes great leftovers. It is really good for a group meal or to take to someone. Not gourmet but delightfully easy and pleases the picky husband.

5-6 boneless chicken breasts
Lawry's seasoned salt (it is the best)
pepper
1 container sour cream
2 cans cream of chicken soup
2 cans diced green chilies
1-2 cups cheese of your choice ( I like a medium to sharp cheddar and Monterrey jack)
a few dashes of Tabasco
flour tortillas

Pre-heat oven to 375 degrees. Cut chicken into bite sized pieced and add to frying pan until almost cooked. Season with seasoning salt and pepper and allow to finish cooking. You can also cook the breasts whole and then use a fork to shred them.  Mix sour cream, soups, green chilies, Tabasco and 1 cup cheese in mixing bowl. Remove 1/3 of the mixture from bowl and set aside. Add cooked chicken pieces to 2/3 of the mixture. Spoon a big glop of the chicken mixture into a flour tortilla, spread and roll up. Place in a lightly greased 9x13 pan and repeat until you are out of the chicken mixture and your pan is full. (This usually makes 8-10 enchiladas) Spoon separated soup/sour cream mixture over the top of the enchiladas. Sprinkle with more cheese to your liking. Cover with foil using toothpicks to keep it from sticking to the cheese and cook for about 25-30 minutes or until mixture is bubbling and cheese is melted. Uncover and let brown for an additional 5-7 minutes. Serve with salsa or hot sauce of your choice. This one is so quick and easy and uses ingredients I almost always have lying around which is why I like it.