CROCK-POT CHICKEN TOSTADAS WITH GUAC & CILANTRO LIME CREMA

INGREDIENTS:

For chicken:

- 4-5 boneless chicken breasts

- 1 packet taco seasoning

- Ground cumin

- Trader Joe's chili lime seasoning (if you don't have this you can skip)

- Red salsa

- Green salsa

- Premade tostada shells (found in the Spanish aisle of the grocery store)

For guac: (optional)

- 3 avocados

- 1/2 tomato, diced

- 1 jalapeño, diced

- 1 handful cilantro, chopped

- 1/2 small white onion, chopped

- Juice of 1-2 limes

- 1 tbsp garlic powder

- Salt/pepper

For crema:

- 1 cup plain non-fat greek yogurt

- Juice of 1 lime

- Small handful cilantro

- Salt/pepper

Toppings:

You can top these with anything you'd like!! I used shredded lettuce, left over pieces of tomato, cilantro & crumbled queso fresco.

NOTE*** If you want to skip making homemade guac you can easily purchase premade. Or substitute guac as the base layer for refried beans. Also, 1 bunch of cilantro from the store will give you more than enough for this entire recipe.

INSTRUCTIONS:

1. Spread an even layer of red salsa on the bottom of a crock-pot. Season both sides of chicken breasts with taco seasoning & place into the crock-pot. Sprinkle with cumin, chili lime seasoning (if you have it) & salt. Top with a layer of green salsa over the chicken. Cook on high for 4 hours. Shred and return into the juice.

2. If you're making the guac from scratch, mash 3 avocados in a bowl. Add 1/2 diced tomato, diced jalapeño (take out the seeds for less heat), 1/2 small onion & garlic powder. Add cilantro, lime juice, salt & pepper to your liking, tasting as you go. I used about a handful of cilantro & juice from 1 1/2 limes.

3. To make the crema, combine greek yogurt & lime juice in a small bowl. Again, adding cilantro, salt & pepper to taste. If you want more of a lime flavor, add more lime juice. Same with the cilantro.

4. Assemble your tostadas! I spread an even layer of guac on the bottom, topped it with shredded chicken, lettuce, tomato, crumbled queso fresco & the cilantro & lime crema. Sprinkled with a little extra cilantro.

Comments

BAKED PENNE ALLA VODKA

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w...

CHEESY CHICKEN BROCCOLI RICE BAKE

Ingredients: -3 cups cooked chicken (cubed or rotisserie) -3 cups uncooked instant white rice -1 head broccoli, cut into small florets (or 1 bag frozen) -2 cans condensed cream of chicken soup -1 cup sour cream -1/2 cup whole milk -3 cups sharp cheddar cheese (I used freshly grated but you can use pre-shredded) -1 tbsp garlic powder -1 tbsp onion powder -1 tbsp paprika -salt/pepper Instructions Cook 3 cups instant rice according to package directions. 1:1 ratio, 3 cups water for 3 cups rice. Mix together soup, sour cream, milk, seasonings (adding salt & pepper to taste) and 1 cup of of cheese. Add cooked chicken, broccoli (no need to cook it even if it is frozen) and rice. Season again with salt & pepper to taste. Spray a 9x13 baking dish and pour in mixture. Top with remaining cheese (or as much as your heart desires). Bake uncovered for 35 minutes. Broil on high, watching closely so not to burn, for a few minutes until top has a golden bubbly crust. NOTE: fee...

GREEN CHICKEN ENCHILADA CASSEROLE

INGREDIENTS: -1 small white onion, diced -2 tbsp minced garlic -4 chicken breasts, cooked & shredded -2 packets taco seasoning -20 corn tortillas -2 to 3 small cans diced green chiles -1 cup salsa verde -28 oz can green chile enchilada sauce -2 bags shredded Monterey Jack cheese -1 bag shredded taco blend cheese (or can substitute for Pepperjack) -Olive oil For topping: -Fresh cilantro -Queso fresco, crumbled -Sour cream -"Old El Paso" creamy salsa verde sauce (in taco sauce aisle, this is essential!!) INSTRUCTIONS: ***If not already done- cook & shred chicken. I cook mine in the instant pot with about 2 cups chicken broth & pressure cook for 13 mins then natural release for 12. You can also boil & shred. 1. Heat a large skillet with a drizzle of olive oil. Cook diced onion until slightly translucent, about 4-5 mins. Add minced garlic, cook for another 1-2 mins. 2. Add shredded chicken, taco seasoning, green chiles & salsa. Add about 1 full glass of wate...

A Thyme to Eat

Search This Blog