Sunday, March 30, 2008

Spicy Mexican Chicken

I did alot of cooking/baking over the weekend. I love these meals that you can make ahead of time and use in a variety of ways. This next recipe can use beef or chicken.

Spicy Mexican Chicken
2 lbs. boneless, skinless chicken
(OR 2 lbs. boneless beef chuck)
green chiles to taste
2 garlic cloves, chopped
2 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt

Chop onions, peppers, cilantro, garlic. Mix in chili powder, cumin & salt.

Pour over meat and top w/ salsa- making sure the meat is well coated.

Cook in the crockpot (with your trusty crockpot liner) on Low for 6 hrs.
Remove meat and shred. Add 1/2 of the cooking juices to the meat.
Use meat with tacos, enchiladas, burritos or quesadillas.

I divide out the meat and freeze it in seperate packages. It makes about 4 meals for Brandon and I.


Christy said...

Great recipe. I may make that this week. We LOVE tacos around here, so that will be good.

Anonymous said...

Oh, I'm going to have to try this with our veggie meat! Sounds really yummy and we are big Mexican eaters.

Trisha said...

This looks so good! Definitely on my list to try.