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!
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