My daughter’s soccer games are on Monday nights, usually around 5:30/6:00. Dinner can be tricky! These chicken tacos were a great solution to eating on the go–so easy to prepare! I came up with the recipe, and I’ll admit, I’m kinda impressed with myself:)
I had cooked, shredded chicken in the freezer which was made using this process. I froze it in a ziplock bag with about 1/2 cup of chicken broth. I add the broth to keep the chicken flavorful during the freezing process. When I use this method, I can never tell that the chicken has been frozen, and freezing it flat in a ziplock makes thawing a snap. I also use mason jars, but it takes longer to thaw in them.
I dumped the chicken out into a pan, broth and all. Then I added chili powder and taco seasoning (I make mine homemade, using this recipe), and 3 oz. cream cheese. This is just enough to make the chicken creamy and give it a rich flavor. Salt & pepper and some fresh herbs, and Voila! Seasoned chicken for tacos! This would be great in enchiladas, too.
Fresh Herbs and Lettuce From My Garden! So exciting!!
We were running late, rushing around to find jackets and long-sleeved shirts as the weather went from sunny and warm, to windy, chilly and stormy. I knew it was either make dinner portable or show up way too late, so I took a tortilla, added the chicken and some cheese, then heated in the microwave for about 25 seconds or until the cheese melted. I ripped squares of foil, rolled the tacos up like a burrito and then rolled them in the foil. I put the lettuce and tomato I had prepared into a ziplock, threw everything into a bag, and off we went to soccer.
My girls would rather not have the lettuce and tomato on their tacos, so they were very happy to eat their tacos in the car without the toppings. Todd and I ate ours at the soccer field, where I snapped this picture before I scarfed the rest down. The angle is a bit weird, but it was in my lap and I felt very WEIRD snapping photos of my food at a soccer game, so it was a quick pic! Sorry if the bite out of it is unappetizing!;)
The family loved these. I will be making them often!
Portable Chicken Tacos
2 cups shredded cooked chicken
1/2 cup chicken broth
1 tsp chili powder
1 tsp taco seasoning (or to taste)
3 oz. cream cheese
Salt & Pepper (to taste)
Fresh Parsely and Chives (optional)
Whole Wheat Tortillas
(whatever toppings you like)
Heat chicken, broth, seasonings, cream cheese, salt and pepper in pan on med. heat for about 5-10 minutes, stirring to incorporate the cream cheese as it melts. Remove from heat and add fresh herbs (optional)
Make you tacos using the method described above if you need a portable dinner. If not, serve chicken on the tortillas, add toppings of choice and enjoy!
This post is linked to:
Tasty Tuesdays @ Balancing Beauty And Bedlam
Kelley, from the Flylady website,(click here to learn about flylady) posted this great recipe that I stumbled upon a few years ago. It has become a favorite I make, every so often. I like that it is a slow cooked recipe, but doesn’t take as long as one would in a crockpot. It is great for the cold days of winter, it is so very filling and comforting. It smells just like a sweet, little, Hungarian Grandmother is cooking in your kitchen!
Kelly’s Chicken Paprika
“Chicken Paprika is a family favorite. My dh’s family is Hungarian and his sweet Grandmother has taught me so many of the family recipes. This is one that is always a huge hit!” – Kelly
- 1 whole chicken Cut into pieces (I used 3 bone-in chicken breasts)
- 2 medium sized onions, chopped
- 1 16 ounce can stewed tomatoes
- 1 large green pepper, chopped
- 4 tablespoons olive oil
- 3 tablespoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup sour cream
- 1 pound of medium Egg Noodles
In a large pot over medium heat, heat oil and onions until onions are clear, add paprika and stir. Add chicken pieces and brown. Add can of tomatoes (whole can, juice and all), green pepper and spices. Reduce heat and simmer for one hour to an hour and a half until chicken is done.
Pull chicken pieces out and let cool until you can take the bones out. You need to cook it with the bones because of the flavor that it adds to the gravy). While the chicken pieces cooling, add the sour cream and stir well. Add the chicken pieces back in and simmer.
While Chicken is simmering, boil water and cook Egg Noodles according to package directions. Serves chicken over noodles. Makes a great meal with a loaf of french bread and a green salad.
This is when things start smellin’ good!
That’s a lot of paprika, huh?
Make sure onions and peppers are nice and soft.
Getting browned. Raw chicken– not so pretty.
I would flip them every 20 minutes or so. I also put
a lid on it.
While chicken is cooling, spoon off excess fat.
YUM. Isn’t that a pretty sauce. Just wait, it gets better.
Just a bit of sour cream makes a huge, creamy difference.
Add shredded chicken back to pan.
Mix. (notice mine has no pepper and tomato lumps.
I pureed it for my picky girls. I prefer to skip this step.
I had leftovers for lunch today, they were GREAT!