This recipe is delicious, easy and quick to put together (once you have your chicken cooked). I bought a whole chicken (on sale for 79 cents a pound) and cooked it the day before in my slow cooker, which makes it really easy to shred. You can use leftover chicken or even turkey breast for this or pick up a rotisserie chicken from the grocery store if you want. This recipe (with my chicken on sale) came to $9.96 (for 4 servings), which includes 3 tacos per person and the tex-mex rice. You can quick up the heat a bit by adding an extra chipotle chile if you want. *You can find canned chipotle chiles in adobo sauce in the Mexican food aisle at most grocery stores.
CHIPOTLE CHICKEN TACOS –
Prep Time: 10 Minutes
Cook Time: About 30 minutes (once you have cooked chicken)
Serves: 4 for approx$7.76
Ingredients:
- 1 onion, sliced
- 1 tablespoon extra virgin olive oil
- 2 cans (14.5 oz each) diced tomatoes with chiles
- 2 cloves garlic, finely chopped
- 1 chipotle chile in adobo sauce, chopped, plus 1 teaspoon adobo (from the same can)
- 3 cups shredded cooked chicken
- 12 small corn tortillas
- chopped avocado
- lime wedges
Directions:
In skillet, cook onion in olive oil over medium-high, 10 minutes. Add tomatoes, garlic, chipotle and adobo; cook 10 minutes. Heat chicken in sauce, season. Serve with tortillas, avocado and limes. Makes 12 tacos.
EASY TEX-MEX RICE –
Prep Time: 5-10 minutes
Cook Time: 25 minutes
Serves: 4 for approx $2.00
Ingredients:
- 1 cup uncooked long grain rice
- 1/2 onion, chopped
- 2 tablespoons canola oil
- 2 cups boiling water
- 1 carrot, chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 1 14.5 oz can diced tomato, drained
Directions:
In a large skillet, saute rice and onion in oil till browned and tender. Stir in water, carrot, chili powder and salt. Bring to a boil. Reduce heat, cover, and simmer 15 minutes. Stir in tomatoes and serve.