Chicken Tacos

I saw these Chicken Tacos on The Urban Homemaker and knew I had to try them! I wasn't disappointed one bit. This is a good way to stretch a little bit of meat. We actually got two meals out of this... not bad for my hungry family of 5 =-)

I was a bit concerned about putting the pepper jack cheese in them, since my littlest does NOT like spicy hot food... but I did not detect any heat from it at all.

I had some chicken in my freezer left over from when we stewed some of our hens. I just nuked it enough to be able to separate the pieces out, but they were by no means defrosted all the way. I used corn and rice straight from my freezer as well. One of these days I will put my baked rice recipe on here. It is the best way I have found to cook brown rice! I make a bunch at a time, so I freeze leftovers in 2 cup increments in ziploc freezer bags. Everything was cooked through in the time given.

Chicken Tacos

3-4 C cooked, shredded chicken

2 C cooked brown rice

1 C frozen sweet corn

1/2 tsp salt

1 C (4 oz) shredded Pepper Jack Cheese

1 can diced Fire Roasted Tomatoes

2 (10 oz) cans Green Enchilada Sauce

Crisp taco shells

Garnish:

Cilantro

Sour Cream

Fresh squeezed lime juice

Lightly grease a 13 X 9 baking dish. Mix all the ingredients in a large bowl, spread into the baking dish. Bake at 450 degrees or 25-30 min, or until bubbling. Let stand 5 minutes and serve!