Slow-Cooker Chili Chicken Tacos

I looked back through the archives and I can't believe I never posted this recipe from Everyday Food. Talk about easy.

Slow-Cooker Chili Chicken Tacos

2 pounds boneless, skinless chicken thighs or breasts
4 garlic cloves, thinly sliced
1/2 C prepared tomato salsa, plus more for serving (optional)
1 to 2 T chopped canned chipotle chiles in adobo
1 T chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 t salt pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 C water. Cover; bake until chicken is fork-tender, about 2 hours.

Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices.
Serve in taco shells, with toppings, if desired.

Suggestions: chicken can also be used for burritos, quesadillas and other dishes calling for cooked chicken.

Pioneer Woman's Enchilada

Pioneer Woman Cooks is one for my favorite food sites. She does not mess around, butter and cheese are fair game in her world. I made these enchiladas a few weeks ago and they were seriously tasty. My only regret was not having any cilantro on hand.

PW’s Favorite Enchiladas (from there as well)
THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro

In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro
Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Mexican side dishes?

Next weekend we are going to Anthony's 10 year college reunion and I'll be making Pastor Ryan's Mexican lasagna for the crew. Its a big group, so I want to have some complementary side dishes. Anyone have any recipes to share?

Pastor Ryan's Mexican Lasagna

Do you ever look at a recipe and you just know, with every fiber of your being, that its really going to be good? That's how I felt about this recipe, Pastor Ryan's Mexican Lasagna.

I made it last night for dinner and it literally blew both of us away. So freakin' tasty. I think the salsa verde is the key. The recipe below is for a double recipe, but last night I just did a half (which still filled my lasagna pan). Here's the printable version of the recipe. FYI-the printable version forgets to add tortillas to the ingredient list.

I skipped adding the beans to the rice and served refried beans on the side.