Crockpot Chicken Taco Bake

crockpot-chicken-taco

I actually made this wonderfulness a couple nights ago, but I’ve been eating it through the week. It’s so easy and so yummy! I got the chance to share it with two of my best friends last night and they agreed! James even tried to lick the bowl! A healthy, zesty combination of chicken, black beans and corn, this is a set it and forget it easy weeknight crowd-pleaser. As you can see here, it didn’t need a whole lot to be filling.

Of course, I did get it from Pinterest (I’ve been trying to make stuff I’ve pinned, can you tell?), so I have to give some credit! So I got the recipe from a blog called Budget Bytes, and it’s so easy! Make some rice, top with avocado and cheese and maybe even some sour cream. Yum.

According to the blog, it’s also very tasty with tortillas or taco shells instead of the rice.

Want to see some more recipes I’ve pinned? Follow me on Pinterest.

Chicken Taco Bake

  • 1.5 lbs chicken breasts – I used a combo of breasts and thighs because I like the taste of the dark meat
  • 1 16 oz jar of salsa – Walmart brand Zesty Cilantro is delicious! I’m betting that the black bean and corn or mango salsa would be really good here too.
  • 1 16 oz can of black beans, drained
  • 1/2 lb frozen corn
  • 1 tbsp each chili powder, cumin, minced garlic
  • 1 tsp each dried oregano, cayenne and salt
  • (If you don’t have these spices, use a packet of taco mix instead)
  • to taste, cracked pepper
  • 8 oz shredded cheddar
  • cilantro for garnish (optional)
  • Avocado, chopped, for garnish (optional)

Throw everything but the cilantro, avocado and cheese in the crockpot, along with a cup of water. Mix it together, make sure the chicken is covered with the sauce. Turn on low for 8 hours. Or high for 4, low for 2 if you have a little less time.

At about hour 7.5, go ahead and make some white rice, either in a rice cooker or on the stove. When it’s ready, shred the chicken with two forks, and serve over rice, topped with cheese, avocado and cilantro.

Sit. Eat. Enjoy. 🙂

Food I’ve Eaten with a New Foodie Friend

My blog posts have been lacking lately, but it’s not because I haven’t been eating fantastic food! A lot of it has been with my new foodie friend (continuing with the non-naming trend on this blog), who helps keep me sane, and introduces me to new flavors in the kitchen. We’ve done the from-scratch chicken and andouille Gumbo – his mama’s Louisiana recipe, chicken and tangy kale, fantastic wine with awesome labels, chicken cordon bleu, sushi that is almost too fancy to eat and a big fajita spread. There is also the three pepper salsa that he made for the superbowl, and the fig and brie en croute. My tummy has been supremely happy as of late. Since I keep forgetting to write about this fabulousness – here is a photo montage for you to drool over.

foodwjames

Roasted Veggie Lasagna

In an effort to find something super tasty for dinner with Lady Luck, I found this – pulled from BunsInMyOven.com, a blog I read all the time.

There, it was called Roasted Vegetable Enchiladas, but after careful deliberation, we decided that lasagna is layered, and enchiladas are rolled. This dish is layered. Therefore, it can’t be an enchilada.

There are so many veggies in this dish it’s ridiculous! There’s cauliflower, three types of peppers, two types of potatoes, corn and spinach. Oh yeah, there’s also cilantro infused salsa, tortillas and sooo much cheese! I love it! It’s spicy and crunchy and savory and amazing! Lady Luck was doing back flips over the flavor.

This is so simple too! Chop up all the veggies, and roast them with olive oil, cumin, salt and pepper in a dish for 30 minutes. Then layer in a casserole dish starting with the cilantro infused salsa (we actually used salsa verde), then cheese, then veggies, spinach and corn tortillas. Repeat process. Simple, right?

To go on top, we made up some guacamole, and got some sour cream, and topped it with green onions. I’m pretty sure Lady Luck and her daughter couldn’t wait to dig in again the next day because I got a very happy text message.

For dessert, we put together a twist on sopapillas, and it satisfied the sweet tooth rather well. Mix an 8 ounce package of sour cream with a cup of sugar and some vanilla extract. Open a tube of croissants, roll it all out together, and then layer the cream cheese and put another rolled out layer of croissants on top. Pinch the edges together, top with melted butter and cinnamon sugar and bake until golden at 350 degrees.

Repeatable? Definitely.

Chicken Enchilada Casserole

The perfect end to a hectic week!

So my apartment has been torn apart for almost a month now – but we’re not going to go in to that. Basically, my kitchen is in a shambles, there are a ton of things in boxes, and it makes it hard to cook a really scrumptious meal. But, take one pan, one casserole dish, a spoon and knife…Oh my goodness the possibilities.

This is hearty, makes a lot, tastes DELICIOUS and is somewhat healthy. What’s not to love?

So, I used chicken thighs. I’m sure you could use chicken breasts. But I like dark meat. Wait. I need to back up. Start by chopping up garlic, onions and bell peppers. Add in a small handful of chopped sweet yellow peppers (like the kind they put on your sandwich at Subway), and saute together for a bit. Add in the chicken, that’s been all chopped up pretty. Then goes in a bunch of paprika, some cilantro, garlic powder, a dash of red pepper flakes and a couple tablespoons of hot sauce. (No it’s not spicy it’s delicious!)

So all this gets cooked up together until the chicken is done and it’s all bubbling away in the sauces. Then goes in some salsa, a can of chopped tomatoes, a can of corn and of course cheddar cheese. Proceed to bubble.

Get a big casserole dish, and put some tortilla chips in the bottom. Smush them all up so they are semi flat. Then pour the hot, bubbly, yummy goodness over top and level it out. Pour more cheese over top, cover with tin foil, and bake 30 minutes in a 400 degree oven. Let rest 5 minutes and enjoy!!

If I had sour cream in the house, I’d probably put some on top. But I didn’t.

Please do try this and please tell me how it is!