Drain as much juice as possible out of the can of tomatoes.
In crock pot put tomatoes, onion, red pepper, garlic and jalapenos.
Add cumin, cayenne and chili powder.
Stir it all together.
Put in chicken breasts and stir around.
Cover and cook on high 4-5 hours.
Remove chicken breasts to a plate and shred the meat.
Return all meat to the crock pot and stir through.
To make tacos I put some meat in the center of a flour tortilla, then top with cheese and a couple slices of avacado.
Enjoy!
Saute chicken breast in med.
size frypan, I use just a little oil so chicken doesn't stick.
Once it is cooked, remove from pan, and dice up the breasts.
Add Salsa and Taco seasoning to pan.
Return chicken diced to pan, and let simmer in sauce for 30 minutes.
Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
Serve chips on the side, they are great to scoop the salad on your fork.
A quick one pan easy entree.
ntil tender.
Stir in chicken, salsa, green chilies and salt
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
nto chunks.
Sprinkle chicken with a bit of salt
9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle
Saute onion and bell pepper in a medium skillet until soft.
Place chicken breasts on top of saute mixture and spray with cooking spray.
Fry chicken with saute mixture until browned and cooked through, cutting or shredding chicken while it cooks.
ome paper towels.
Cut chicken into bite-sized pieces and
Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit
aste.
Cook and stir chicken in the spice paste mixture
Combine chicken, taco seasoning mix and water.
Cook and stir over medium-low heat 5 to 10 minutes or until sauce is thickened.
Make guacamole by mixing well; avocados, sour cream, salsa, lemon juice and salt and pepper.
In a 2-quart glass bowl layer; lettuce, tomato, green onions, chicken mixture, guacamole, olives and cheese.
Cover and refrigerate 1 hour.
Top with corn chips before serving.
Cook chicken breasts. Cool and dice into
f vegetable oil.
Add chicken, taco seasoning mix, salsa, vegetables, beans
Remove skin from chicken and simmer until meat falls off the bone.
Cut meat into small pieces in a skillet.
Combine cooked chicken, taco mix and 1 1/2 cups water.
Bring to a boil, the simmer to desired consistency (10 to 15 minutes).
Heat tortillas, then fix.
Put everything into a pot, only draining the canned chicken.
Bring to a boil, then turn down heat and simmer for 15 minutes, stirring often.
Preheat oven to 375 degrees; place tortillas on baking sheet.
Heat oil in large skillet; add chicken; cook until no longer pink; add 2 T seasoning mix and 1T water; mix well Combine refried beans, remaining seasoning mix and remaining water in small bowl.
Spread bean mixture evenly over each tortilla.
Layer each with a drizzle of taco sauce.
Top evenly with chicken mixture, cheese and desired toppings (chopped tomatoes, sliced green onions, etc.).
Bake for 5-10 minutes or until cheese melts; fold each in half.
Place frozen chicken breasts in bottom of crock
heat oil & salt in a skillet and fry corn tortillas until brown and crispy.
shred chicken and season with enchilada sauce, lemon juice, chili powder, season salt, cumin and garlic powder; heat in a small pot until the chicken absorbs most of the sauce. if you like onion you can saute some and add to the chicken.
heat beans.
layer beans, cheese, chicken, lettuce, diced tomato, top with taco sauce. serve with my spanish rice recipe.
br>Set aside.
Dip chicken into beaten egg, then in
he carcass of a roasted chicken, which I keep in my