I like all different types of food and do my best to make a good variety of meals. My husband loves Mexican but it’s not always the best choice for our waistlines. However, I’ve found a quick way to make some delicious chicken that can be used in both tacos and enchiladas.
This shredded Mexican chicken recipe is as simple as it gets, to me anyway. It’s not only easy but it’s pretty healthy. The chicken recipe only uses four main ingredients, so the majority of calories comes from the taco shells and toppings you choose.
This recipe works great on salads too. Add a little cheese, some canned black beans, corn, fresh tomatoes, avocado, a few crumbled taco chips and two tablespoons of salsa. For those of us who need to watch our portions, this is a hearty salad that doesn’t taste like you’re missing anything while the rest of the table gobbles down tacos.
One of the best parts of this recipe is its leftovers. This easily feeds six people and you should still have some remaining. Either eat tacos again the next night, or better yet, try my enchilada recipe. Check back tomorrow to see how to make restaurant-quality enchiladas with the leftover chicken and tortilla shells from the night before and only three more ingredients.
6 chicken breasts
1 large onion, quartered
1 jalapeno pepper, halved
1 cup of your favorite salsa (I prefer “hot” varieties)
1 teaspoon kosher salt
1 teaspoon cumin
(15-20) 8”-12” flour or corn tortillas
Taco toppings of your choice (I suggest shredded cheese, chopped tomatoes, sliced avocado, cilantro and shredded iceberg lettuce)
Clean and trim chicken breast to remove any visible fat. Cut each breast in half. Place at the bottom of a greased slow cooker. Top with jalapeno pepper and onion. Sprinkle with salt and cumin. Cover with salsa. Cook on high for 3-4 hours or on low for 6-7 hours.
Carefully remove the chicken and leave the sauce in the crock pot. Place the chicken on a cutting board and gently shred the chicken with two forks. Remove half of the cooking liquid. Return the shredded chicken to the slow cooker and mix. Serve immediately or keep chicken warm until ready to assemble the tacos.
*Tip: try heating the tortillas on medium-high heat in a dry pan for 30-45 seconds on each side but be careful not to burn them. This extra step helps keep the tortillas from getting soggy and also adds a nice crisp.