Tuesday, March 3, 2009

Shredded chicken tacos- super easy meal.

This is so simple and delicious! It's great on a salad the next day and also served with lime and cilantro rice (think Chipotle!). We also will use the leftovers for Chicken Enchiladas (roll filling with cheese in corn tortillas, lay in pan, pour a can of red or green enchilada sauce over it, smother with more cheese and bake for 30 minutes, YUM)

1 package Trader Joe's frozen roasted corn (or any frozen corn will do...) (left over grilled corn from the summer works too)
1 can black beans, drained
3-4 frozen chicken breasts (depending on leftovers, use 1 or 2 more)
1 jar salsa
1 package taco seasoning (I used either Penzey's Taco Seasoning or Chi Chi's)

Pour the bag of corn in the bottom of crockpot. Add the black beans. Put the chicken on top of beans and sprinkle with the taco seasoning. Pour the jar of salsa over the top.
Cook on low for 6-8 hours or on high for 3-4. Shred the chicken and then toss with the remaining ingredients, serve in tortillas with your regularly scheduled taco fixin's.

Also really good with lime and cilantro rice:

1 tbsp butter
1 cup white basmati rice
1 1/2 cups water
juice of 1 lime
lime zest
2 tbsp chopped cilantro

Melt butter in a heavy sauce pan. Add rice and saute until you reach your desired nutty flavor (america's test kitchen technique, yummy!) 2-4 minutes. Add water and salt. Bring to a boil, turn down the heat to low, cover and simmer for 15 minutes. Add lime juice and fluff with a fork. Remove from heat and let sit for another 15 minutes. Add cilantro and fluff with a fork. Serve.

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