Verde Chicken Enchiladas

I've had a lot of requests for this recipe after posting a sneak peek of my September meal plan on Instagram. Unfortunately, I hadn't actually made it before to share the recipe quickly. HA! My family loves verde chicken and enchiladas, so I thought - let's combine them!! So, I actually tried two different combos of sauces and I loved them both equally, so there's actually two versions here...

   

  

Ingredients
2lbs. chicken breasts
2, 16oz jars of verde salsa (my family prefers the Joe T's verde salsa)
Can of red enchilada sauce
10 corn tortillas
Mexican cheese, shredded

For the filling
Follow my verde chicken tostada recipe for making the filling. Cooking your chicken in the crockpot makes it SO EASY, tender and effortless. Once the chicken has simmered for 4-6 hours, shred with a hand mixer and set aside.

For the enchiladas
1) Preheat oven to 350, spray 9x13 casserole dish with non-stick spray, and warm corn tortillas in microwave for 30 seconds to make them soft.
2) Fill each corn tortilla with the shredded chicken.
3) Roll tortilla up and place seam side down in dish.
4) Continue to do this until you've filled your dish. Pour salsa or enchilada sauce on top of enchiladas (depending which you prefer, or do both!), and top with cheese.
5) Bake on 350 for 20 minutes or until cheese is melted and sauce is bubbly.
6) Top with diced green chilies, pico de gallo or even guacamole.

ENJOY!

A few pointers...
This is the enchilada sauce I used. It didn't taste so great right out of the can, but it was delicious on top of the enchiladas!

            

This is about how much filling you want in each tortilla:

Verde Chicken Tostadas

I'm always on the hunt for crockpot meals that are easy, delicious and healthy. My sweet friend Kamber shared this with me a year ago, but I never made it until a few weeks ago! Kinda sad I waited that long because this meal is AWESOME! So awesome I've made it 3 times in 3 weeks! Ha!

I like to serve my verde chicken on tostada shells, but you can do tacos and salads too. The chicken isn't nearly as runny as some chicken taco meat I've made in the crockpot, so it makes delicious tacos and burritos.

Ingredients
2lbs. boneless skinless chicken breasts
16oz. salsa verde
garlic powder
cumin
oregano
salt/pepper

Directions
1) Place chicken on bottom of crockpot, sprinkle with all 5 seasonings.
2) Pour jar of salsa verde over top the chicken.
3) Cook on low for 6 hours.
4) Shred and enjoy! (don't forget my easy shredding method using the hand mixer!)

I told y'all it was easy, and I promise its delicious!

Air Fryer Chicken Fried Rice

I'm always looking for easy ways to use my air fryer, and this chicken fried rice is seriously easy! I like to use a rotisserie chicken for this because it makes it THAT much easier!

Ingredients
3 cups cooked rice
1 package frozen peas and carrots
6 tbsp tamari sauce (can use soy sauce)
1 tbsp vegetable oil
2 cups diced chicken (I prefer using a rotisserie chicken for this)
1/2 cup onion, diced

Directions
1) Cook rice according to instructions. Can use minute rice.
2) Line air fryer basket with foil about half way up. (See images below) Preheat air fryer to 360*.
3) Add remaining ingredients into a large bowl and mix well.
4) Once rice is cooked, add to bowl and mix well.
5) Pour rice mixture into the pre-heated air fryer. Cover with foil and cook for 15-20 minutes.
6) Chicken fried rice should be nice and warm with a slight crunch.

Some tips I've learned along the way:
- Insert your foil in the basket of the air fryer BEFORE you heat it up. I've made this mistake and that sucker gets HOT!
- Only line the basket about half way up, otherwise the warm air cannot get into the fried rice and it takes a long time to cook.
- Be sure to cover the fried rice with foil as well, or the top layer will get super crunchy.

ENJOY!

Chicken Fajita Bowls

Basically anything mexican is a huge hit at our house, and this was no exception. I love that this was a sheetpan meal because let's face it, mama don't like dishes, and it comes together very quickly!

Ingredients
4 chicken breasts
2 cups of cooked white or brown rice
1 poblano pepper, sliced thin
1 red pepper, sliced thin
1 small onion, sliced thin
1 can of black beans, drained and rinsed
1 can of corn, drained
1 packet of fajita seasoning
1 tbsp olive oil

Directions
1) Preheat oven to 400*, and spray baking sheet with oil.
2) Slice peppers and place on baking sheet, and spray with a little more oil.
3) Rinse chicken and pat dry. Place each breast individually in a foil packet.
4) Sprinkle chicken and veggies with fajita seasoning. Wrap up chicken in foil packets and place on baking sheet.
6) Bake for 20 minutes, remove chicken from foil packets and bake another 15 minutes.
7) While chicken is baking, prep rice, black beans and corn.
8) Assemble bowls with rice, black beans, corn, veggies and lots of chicken! Top with  shredded cheese sour cream, avocado, salsa.

ENJOY!
XO

Skinny Chicken Fajita Soup

I adapted this recipe from A Spicy Perspective mainly because I don't like running my stove for a long time, and I prefer cooking soups in the crockpot all day to let the flavors marinade. You could easily stick to the original recipe though if you don't have a crockpot.

Ingredients
2 lbs. boneless skinless chicken breasts
8 cups unsalted chicken stock
3 bell peppers (I used red, yellow & orange), seeded and chopped
1 red onion, chopped
4 garlic cloves, minced
1 tbsp. olive oil
15 oz. can fire roasted diced tomatoes
15 oz. can black beans, drained and rinsed
1 packet fajita seasoning
2 cups white rice
1 cup water

Directions
1. Place your chicken breasts in the bottom of your crockpot and cover with chicken stock.
2. Saute the bell peppers, onion and garlic in the olive oil until soft.
3. Add pepper, onion, garlic mixture into the crockpot.
4. Add remaining ingredients (tomatoes, beans, fajita seasoning, rice and water).
5. Cook on high for 5 hours, or low for 8 hours.
6. Before you are ready to serve, take out the chicken and shred (I like to use a hand mixer for this), then put chicken back in crockpot and mix together.
7. Serve with avocado, cheese, cilantro, tortilla strips, etc.

Enjoy!
XO