Black Bean, Corn, & Chicken Enchiladas

Happy Friday! One of the best days of the week :) A whole weekend to look forward to! Freedom!! Hahaha...NOT! I still have a ton to do. But most importantly, it is Ashley's wedding this Saturday (tomorrow)!!! So the hubby and I are heading up to Dallas tomorrow morning with Mike and his girlfriend.  We are car pooling because we both have adorable pups that we do not want to leave for too long-- so we are driving up in the morning and coming back that evening. Thankfully, I have a friend from the dog park that is going to come and dog sit Ninja! Though, I still get pretty sad when I have to leave his wrinkle face. I like to think that he has separation anxiety, BUT I think it is me who has it :)

I am sad to say, but today I must head off to see the optometrist and maybe the ophthalmologist. My eyes have been really bothering me lately. My family has a history of good eye sight, and both my parents did not start wearing glasses till they were much older, and only for reading. But I have found that even if on the computer for just a few short minutes or watching TV, my eyes begin to feel really strained. My mom (yes, a twenty-something year old, who goes straight to her mom when something is wrong :)...said that it could also be allergies, but for my piece of mind, I want to know if I am in need of glasses. Hopefully, it's something simple, because I would really appreciate my eyes not feeling so strained, since I am a blog-a-holic ;)

Remember when I confessed my love for Mexican Food?!? Well, there are three foods that top my favorite Mexican food list: Tamales, Flautas, and Enchiladas. Of course, I had to make these foods for my blog, because my wallet is not going to support my habit ;) So far I have made Tamale Cups (hopefully in the future, making actual tamales) and Flautas, but not Enchiladas. And who does not love that red sauce covered in a gooey layer of cheese? Challenge accepted! So last night I decided that for dinner, I would make the hubby enchiladas. A bit of a theme, as he decided to eat tacos for lunch with his co-workers. I knew it, I'm psychic. He really enjoyed it, and so did I....soo...sooo yummy. And the best part: it makes enough for left overs (if, your a family of two like us ;)!

BLACK BEAN, CORN, CHICKEN ENCHILADAS

Adapted from Culinary.net

INGREDIENTS

Preheat Oven to 350F Degrees

2 large chicken breasts*
3 (10oz.) cans of red enchilada sauce
1 (15.25 oz.) can of black beans, drained
1 (10 oz.) can of Rotel
1 1/4 c. frozen corn, thawed
10-13 medium tortillas (Mission Artisan Soft Tortillas: Corn & Whole Wheat Blend)
2-3 c. shredded Mexican blend cheese

Optional Toppings: Sour Cream and Diced green onions

*Chicken breasts were cooked via the Crockpot. If you do not have a Crockpot, substitute with cooked ground meat (see Culinary.net for cooking instructions).

DIRECTIONS

For the filling:
In a large Crockpot, cover 2 large chicken breasts with one can of enchilada sauce. Cook on low for 8 hours (recommended) or on high for 4 hours (if in a rush). Once chicken is done cooking, using two forks, shred chicken apart. Allow chicken to sit for 30 minutes to 1 hour, to allow chicken to absorb enchilada sauce.

Once chicken has absorbed most of the sauce, in a large skillet or wok over medium-high heat-- saute chicken, beans, tomatoes, and corn until warm and fragrant, approximately 5-8 minutes. Make sure no moisture remains at the bottom.

Assembling the Enchilada:
Grease a casserole dish with nonstick spray. Next pour a layer (just enough to cover the bottom of the dish) with enchilada sauce.

Then, coat each tortilla completely with enchilada sauce. You can do this two ways:

1. Fill a small, shallow bowl with one can of enchilada sauce and dip (completely submerge) each tortilla in the enchilada sauce. 
2. (what I did because I did not want soggy tortillas)-- using a pastry brush, brush a coat of enchilada sauce on each side of the tortilla. 

Then, line the center of the tortilla with 1 1/2 tbsp. of shredded cheese and 2-3 tbsp. of meat mixture. Roll tortilla up and place seam side down in casserole dish. Repeat until all of the meat mixture is used. Using the remaining enchilada sauce that was used to coat the tortillas and one additional can, cover enchiladas with sauce. Sprinkle shredded cheese over enchiladas, to desired amount (mine was clearly to completely cover them, I mean who doesn't love cheese?!?).

Bake for 5-10 minutes until cheese is completely melted. Remove from oven and allow to cool slightly before serving. I garnished the enchiladas with a dollop of sour cream and some green onions. And served Spanish rice and refried beans as sides.

Enjoy,
Chika

Southwest Pasta w/ Greek Yogurt Suace

I had a really nice impromptu lunch with the hubby today. I was on my way home to do some work- and I thought why not see if the hubby had some free time to eat lunch. So I picked up some salads and a float for him- and headed to his work. Fun times :) You are probably thinking- "um lunch-- not a big deal." Well let me digress- the hubby and I met while we both lived in Houston. But after a year and a half, I moved to College Station to start attending Texas A&M. So for the past two years- we have been commuting two hours to see each other on weekends :( Trust me-not fun at all. Being able to live together after getting married and getting to have "spontaneous" lunches together is pretty darn awesome :) 

Do you remember my list of innocent guilty pleasures from yesterday? I have one more that I need to add. Have you ever heard of the show Duck Dynasty? I LOVE IT! It is HILARIOUS! I mean beyond funny! It is so random and weird that I cry from laughing. It is so red neck! I am sure this family was already odd and probably play it up because of the show- but truthfully I do not care! I had such a fun time watching it! When I saw the show- I think I unfairly judged the people who watched it- but now I know why they do! So don't knock it till you watch it ;)

The recipe I am going to share today- really intrigued me. I was not a fan of yogurt. I know it's listed as one of the 8 foods to eat daily because of the nutrition and the help it has on your digestive system but I just never was a fan UNTIL I discovered Chobani (Greek) yogurt. I love the mango Chobani yogurt. It is so delicious! Greek yogurt is thicker and has more "tangy" taste. And with Chobani mango yogurt- you get these delicious mango fruit chunks. With my new found love for Greek yogurt- when I stumbled on this recipe- I just had to try it. I never thought of using Greek yogurt as a sauce-- what a fun, healthy alternative.

SOUTHWEST PASTA W/ GREEK YOGURT SAUCE

Adapted from Bake Your Day

INGREDIENTS

FOR THE PASTA

12 oz. pasta

1 tbsp. olive oil

1/2 tbsp. garlic

1 c. onion-bell pepper blend (frozen)

3 green onions, chopped

4 oz. can of diced green chilies (drained)

14.25 oz. can of diced tomatoes (drained)

15.25 oz. can of black beans

1 1/3 c. corn

FOR THE SAUCE

1/2 c. Greek yogurt

1/4 c. ranch dressing

1 tbsp. lemon juice

2 tbsp. tomato paste

2-4 tbsp. of taco seasoning (depending on taste preference)

pinch of crushed red pepper flakes 

DIRECTIONS

In a large pot, over medium heat cook pasta according to package directions- approximately 7-8 minutes until al dente. Then drain excess water and run cold water through pasta to prevent sticking. Return to large pot.

In a large skillet, heat olive oil over medium heat. Saute garlic, onion-bell pepper blend, and green onion until garlic is fragrant and onion becomes slightly transparent,  3-5 minutes. Then add in green chilies and diced tomatoes. Cook until liquid begins to evaporate, approximately 5 minutes. Then add in black beans and corn. Stir frequently and reduce to low heat- allowing beans and corn to heat up. 

While vegetables are cooking in large skillet- make sauce. In a bowl- combine Greek yogurt, ranch dressing, lemon juice, tomato paste, taco seasoning, and crushed red peppers. Whisk together until well incorporated. For taco seasoning- add 2 tbsp., whisk together- taste- if you want more "southwest" taste, add 1 tbsp. of taco seasoning at a time until desired taste is reached. 

In the large pot, add in vegetables (from skillet)- toss together. Then pour sauce over pasta and vegetables, stirring to combine well and mix sauce throughout. 

Enjoy,

Chika

Sante Fe Stuffed Peppers

AHHH! I may have written this post and realized that I am the hugest, dork. I am not sure how I overlooked this, at first, but THIS IS MY 100TH RECIPE POST!!! I never in a million years would have guessed that I would have had it in me to start a blog and actually keep up with it, especially in graduate school! I am so proud of myself for keeping up with this blog because it has turned into something that I love, adore and am so passionate about. Each week I cannot wait to post the different things I have attempted to make.

This has become an outlet that I can share my thoughts, feelings, inspirations, frustrations, randomness, and especially my trials and errors as I learn to become a baker/chef :) I get to take all the amazing recipes that I see out there, make it and share it! All the while, learning so much and each day getting better! And along the way I have gotten to develop new skills- like photography and blog designing (however basic they may be :)!

This truly is my de-stressor from graduate school and hubby's pretty happy himself ;)  I LOVE being For the Love of Dessert and I LOVE that through it, I have gotten to "meet" so many other people who love food just as much as I do. This little space on the inter-web ;) is my FOODIE soul :) And that is awesome! Here's to another 100 posts and tons more cupcakery reviews ;) YAY!!!

Today I came home to find more presents! I guess, all of my parents' presents they had ordered did not get delivered on time-- which I do not mind at all. Coming home to presents when it is not technically your birthday anymore, is pretty darn nice :) In my package today, I got a Wilton Cake Lifter and 3 piece glass canister set! Mark two more off my wish list. Which I am not sure is a Wish List anymore, so much, as it is a look what I now own list ;) I've been itching to make a cake-- and now I guess I have another reason. And I  am also desperately in need of storage containers for all the baking ingredients I have-- so all in all-- a pretty great gift!

In my attempt to eat healthier-- I made these stuffed peppers for the hubby and I this past weekend. They were not too difficult to make, did not require too many ingredients and tasted really good! Very southwestern and filled with a ton of veggies! I used very little cheese to keep it light.

SANTA FE STUFFED PEPPERS

Adapted slightly from Skinny Taste

INGREDIENTS 

Preheat Oven to 350F Degrees

FOR THE FILLING
1/2 lb. lean ground turkey
1 tbsp. garlic, minced
3 tbsp. chopped onion
2 tbsp. cilantro
3 tbsp. taco seasoning
1/8 c. chopped jalapeno peppers
Salt to taste
1 (15.25 oz) can of black beans, rinsed and drained
1 (14 oz) can of tomatoes, drained and rinsed
3/4 c. frozen corn

FOR THE PEPPERS
3 bell peppers, cut in half lengthwise and cleaned*
1/3 c. chicken broth
Shredded cheese for garnish*
Paprika for garnish (optional)

* Choose pepper (red, yellow, or green) and cheese of choice (I think pepper jack would be great). I chose green bell peppers and mozzarella cheese

DIRECTIONS

In a large skillet, over medium heat, brown turkey and season with salt. When turkey is cooked or browned, add onion, garlic, cilantro, jalapeno, black beans  and tomatoes. Mix well, cover and simmer on low for 20 minutes. Remove lid, and add corn. Simmer an additional 5 minutes or longer-- until excess liquid evaporates. Season turkey mixture with taco seasoning, combining well.

To prepare peppers, cut peppers lengthwise and remove seed and stem (I also always rinse the pepper with water and dry once cut). Place peppers, cut side up in an oven proof dish-- I use glass Pyrex dishes. Pour chicken broth into dish. Fill each pepper (until full) with turkey mixture. Cover the dish with aluminum foil and bake for 45-50 minutes until peppers become tender.

Take dish out of the oven and remove foil to sprinkle a small amount of shredded cheese on top. Once topped with shredded cheese return to oven for an additional 5 minutes of until cheese has melted. My cheese took about 3 minutes. You do not want to keep it in there too long as the cheese will burn. I sprinkled a little paprika on top of my peppers (you could also sprinkle a little Taco Seasoning instead).

Enjoy,
Chika

Gnocchi with Butter Beans and Spinach

The infamous Bucket List. Things to aspire to, want to do, to accomplish, see, or become all before- so to say- you "kick the bucket." Interesting really- if you think about it. I mean it is basically a Life To-Do-List. I can see why people have them--either written down or in their heads. It is nice knowing that throughout our life we attain little dreams we've had or have things we never dreamed of come true! I decided I wanted to make a bucket list. A list I will probably and will hopefully add to as life goes on.

This list is in no way complete-- and there are many things that I have already accomplished or done that I would have written on my bucket list-- had I not waited till I was so darn old ;) Like, going to college/graduate school, going to a concert, living on my own, getting married, owning a pet, living somewhere other than California, learning to become independent, starting my own blog! But here are some others:

1. Have children (happy, healty, cuties)

2. Visit the following places: Costa Rica, Peru, Fiij, France, Italy, Greece, Thailand, China, Japan, India, Sri Lanka, Australia, South Africa, Egypt (I'll just group these for now)

3. Get my Ph.D. (almost there....)

4. Buy a home

5. Learn to crochet 

6. Go on a cruise

7. Have a facial (yes, I have never had one- and though small, I really want to have one)

8. Learn to ride a bike (do not judge me :)...I just never learned

9. Run a marathon (even just a tiny little 2.5k one :)

10. Learn Sign Language

11. Open a bakery (Duh! Cannot believe I did not think of this right away)

That seems like a nice odd number to end with....for now ;) Have any ideas?! Please share! Alight, let's now enjoy a nice dish for those rainy, Texas days!

GNOCCHI WITH BUTTER BEANS AND SPINACH

Adapted from WebMD

INGREDIENTS

1 (16 oz) box of Gnocchi (I got Tri-Colored)
1 chicken breast, diced*
3 tbsp. olive oil
1/2 c. onions diced*
10 oz. Spinach
14.5 oz. can of diced tomatoes
16 oz. can of butter beans
Salt and Pepper to taste
1/2. shredded cheese or Parmesan cheese

*The original recipe did not use chicken or onions. I added chicken, onions and just a touch of garlic for the hubby. But not necessary if you do not have it

DIRECTIONS

In a medium pot, bring water to a boil over high heat. Once boiling, add Gnocchi and reduce to medium-high heat. Cook for 3-5 minutes until Gnocchi begin to float. Drain excess water and set aside. It is very easy to overcook Gnocchi, so be careful not to overcook.

In a large skillet, heat 1 tbsp. of olive oil, over medium heat. Add chicken and cook until tender and no longer pink in the middle- remove from skillet and set aside. Then, either in the same skillet (wiped down) or a new skillet- heat the remaining olive oil over medium heat. Once hot- add onions and cook until clear. Then add and saute spinach for 2-4 minutes. Next add in tomatoes and beans and cook for an additional 3-5 minutes.

Combine veggies with with Gnocchi and chicken- incorporating all the ingredients well (I used a spatula and "folded" the ingredients together gently). Toss with a little salt and pepper for flavor (as much as you prefer). Top with either shredded or Parmesan cheese.

Enjoy,
Chika

Chorizo Paella

The holiday break is slowly drawing to close. And although I have indulged in the stress-free and relaxing stay-cation, I am realizing that I need to start getting back into the swing of things. Task one that I needed to cross off my list was to design and order Thank-you post cards for the wedding. Okay, yes the wedding was this past June and yes I am a bit delayed BUT I only got my photographs this past month. And in all fairness I was wrapping up the semester and playing catch up from being sick. And when the holiday started, I just needed a break. But now- thank you's it is. I wanted a "thank-you" postcard because I really enjoy the look of them. Task one- complete!

Also- the ending of my break is probably the ending of me being able to cook and bake so frequently :( Back to secretly wanting to open up a bakery ;) Today I made one of the hubby and my favorite recipes (I guess it'll be saved for my 2013 favorites)- Chorizo Paella. Now- before you get all picky on me- no...this is not the traditional paella. For those of you who do not know- paella is a Spanish rice dish traditionally made with saffron and peas but has many meat versions- chicken, seafood, etc. 

The first time I tried it was Tapas style in Washington D.C. I really enjoyed it! I did not make a traditional paella. I did not use saffron because I do not have it in my pantry and I did not use peas because the hubby and I hate peas. So why then a paella? Well, truthfully, it is probably not  paella- but since it is a paella dish that inspired me--that is what the hubby and I call it. It is a simple, hearty, 30 minute meal to make-- no fuss (though probably not the healthiest). 

CHORIZO PAELLA

A For the Love of Dessert Original Recipe

INGREDIENTS

2 c. of uncooked rice

1 tbsp. olive oil

1 tbsp. garlic*

2/3 c. onion

1- 14 oz. frozen bag of three pepper blend, thawed**

2 c. of corn 

1- 15.25 oz. can of black beans

3- 10 oz. tubes of Chorizo (pork)

Salt to taste

*Optional

**You can use fresh bell peppers- just cut them into strips

DIRECTIONS

In a rice cooker- combine 2 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 3.5 c. of water. Set rice cooker to cook. 

In a large skillet or wok, heat olive oil over medium-high heat until hot. Add garlic and onions and saute until golden brown- about 2 minutes. Then combine with bell peppers- toss well to give a nice crisp to bell peppers-- cook for an additional 3 minutes. Since the peppers are frozen you do not want them to become soggy. Stir in corn and black beans-- cooking for approximately 2-3 minutes until warmed. 

Once vegetables are sauteed- reduce heat to medium and squeeze out casing of Chorizo into skillet. Break the Chorizo apart by pushing down and stirring at the same time. It should begin to look less "solid." Cook the Chorizo for 15 minutes or until brown in color- constantly stirring. Then allow to simmer on low for an additional 5 minutes. This may be hard as Chorizo is usually a vibrant red-- but you should notice that it begins to brown. 

In a large pot (not on stove top) pour in Chorizo blend. Add one cup of rice at a time- stirring to incorporate rice and Chorizo. Then add in second cup of rice and continue stirring- rice should be nicely coated with Chorizo mixture and appear reddish in hue. 

Enjoy,

Chika

Southwestern Salad

I must be addicted to blogging- :)- again, not the worst problem to have.Though, I did say that I would take the time away from baking, but that does not mean that I can stop cooking-- after all hubbies do need to be fed ;)  I just really like sharing the different things I **attempt** to make. And well--there is always a few minutes of downtime to post.

I had no idea how fast Christmas was approaching. The hubby and I decided to just do a small Christmas- in no big or a lot of gifts-- since it was just the three of us (yes- that includes Ninja). So, I had Justin and Luke, talk to the hubby about video games-- because I knew that is what he would want for Christmas. Well, when I realized Christmas was this coming week, I went to Game Stop to pick up the game. I am glad I did because I found out that the game that he mentioned to Justin he wanted was an exclusive Game Stop release. Also, it was the last one :) Thank goodness- it is not like College Station has an abundance of Game Stops.

Then I went and got Mr. Ninja Face his presents. I got him some really cute treats, frisbees (because no, he does not like catching them but yes, he does like chewing them) and an adorable spikey ball. Ninja has way too many toys, so I thought treats would be good. But then again, Ninja has a lot of treats ;) When I went home, it was adorable, because I guess Ninja saw what was in the bag and just knew it was for him. So, when I put his things in the closet to hide, he sat outside the closet waiting. :) My baby is just too cute!

When I came home- I whipped up this quick and easy, throw together southwestern salad. It reminded me of the southwestern salad from BJs Restaurant and Brewery.

SOUTHWESTERN SALAD

Adapted from Greens and Chocolate 

INGREDIENTS

FOR THE SALAD

1 large bag of chopped lettuce (or one head of lettuce chopped)

1 can of black beans (drained and rinsed)

1 can of corn (drained and rinsed)

1 bell pepper, diced

2 tomatoes, diced (or 1 can of diced tomatoes, drained and rinsed)

3 green onions, diced

1/4 c. cilantro, finely chopped 

2 avocados, sliced 

2 chicken breasts, cooked and shredded*

1 bag of tortilla strips* 

*I shred my chicken by cooking it in the crockpot first. I usually shred chicken in bulk. take what I need and refrigerate/freeze the rest :)

*Tortilla Strips are sold with the croutons 

FOR THE DRESSING

1/2 c. mayonnaise

2/3 c. plain yogurt

1 tbsp. ranch seasoning

3 tbsp. taco seasoning 

DIRECTIONS

In a large bowl, combine lettuce, beans, corn, pepper, tomatoes, onions, and cilantro (mix well). Make sure all ingredients are dry and the lettuce can become soggy. When serving add chicken, avocado slices, and tortilla strips. 

For dressing, combine mayonnaise, plain yogurt, ranch seasoning and taco seasoning in small bowl and stir well. Drizzle dressing on top of salad(and shake well). 

Enjoy,

Chika 

Simple Red Beans and Rice

I must address the most obvious and important. Today was Ninja's surgery. When dropping him off, Ninja began crying and did not want to leave with the vet tech. Well- with Ninja crying, so did his mommy! I began balling in the vet office- only for the vet tech's to try to assure me that Ninja will be fine. I was so not fine. I came home and spent the day extremely anxious. When I am stressed I do three things: sleep, whip something up in the kitchen (it used to be baking but lately I've been having fun cooking), and cleaning. Let's just say the hubby does not mind when I am stressed at all ;) He loves coming home to a clean house with yummy food to eat.

The vet called me to let me know Ninja's surgery went well. I convinced the vet to please let me take Ninja home today even though usually they stay overnight. I wanted to make sure Ninja- drugged up and in a lot of pain- had someone 24 hours and all through the night to make sure he was doing good and got everything he needed. The vet said yes! So now my baby is at home with me :) But I have a strict regiment to follow: cold packing 3 times a day, 3 different medicines 2-3 times a day (depending on the medicine) and physical therapy 3 times a day. And you better believe Ninja will be getting everything he needs, just as the vet recommended.

Something about me that I may have not shared, and which might not guess with a person who food blogs- is that I HATE grocery shopping. I will wait till my cupboards and fridge is bare before meal planning and grocery shopping. Though, since living with the hubby, I quickly learned that large amounts of food will disappear much more quickly and I seem to be going shopping way more often ;) Well this weekend was that time, where I just needed to bite the bullet and go shopping. Knowing that I would be spending the next four weeks, constantly being with Ninja- I did some major STOCKING up of ingredients.

What did I make first while I anxiously awaited the post-surgery phone call from Ninja's vet? I decided to make Red Beans and Rice. First I must say, I married a man from Louisiana and trust me, I have had homemade, full of love and time Red Beans and Rice- the type the takes HOURS to make (and, man, do I love it!). I am not saying I made that- I made easy, "Hi, My name is Chika and I am a busy graduate student but would like to provide my hubby with homemade meals"- Red Beans and Rice :) This is super simple to make and requires very little time and ingredients! And you know what?! The hubby liked it! So I guess, it cannot be that bad- I liked it a lot too!

SIMPLE RED BEANS AND RICE

Adapted from Martha Stewart 

INGREDIENTS

2 tbsp. olive oil

1 c. diced white onion

1/2 medium green bell pepper, diced

2 tbsp. minced garlic 

3 tbsp. Cajun Seasoning (Tony Chachere)* 

5 c. chicken broth 

2 cans of red beans, drained

1 package (14oz) sausage, cut into medallions*

Pinch of salt

2 c. of rice, cooked

2 green onions diced 

*This is a good seasoning just to have. I buy the Costco size I use it so much. 

*(Andouille sausage is preferred but I use Hillshire Turkey Sausage because it is more cost effective)

DIRECTIONS

In a large pot, heat oil over medium-high heat. Add onion and bell pepper- saute until softened, approximately 5 minutes. Add garlic and saute until golden brown (1 minute), followed by Cajun seasoning until fragrant, about 30 seconds. Add broth, beans, and sausage- bring to boil. Reduce the heat to medium and add salt. Simmer, on medium heat, for about 20 minutes- allow the broth to cool as it will thicken. In a bowl, place a scoop of rice at the bottom- top with Red Beans and Rice. Garnish with diced, green onions. 

Enjoy,

Chika

Lazy Tacos

I have this incredible lazy week! I got to stay home a few days, absolutely refused to do work on those days and the hubby took over responsibility for cooking (he makes some yummy spagheti :). It was wonderful, but sadly for a reason- with the weather changing (ie. becoming distatefully colder, as I enjoy warm weather)- I have been experiencing gosh awful sinus headaches. The kind where they do not go away for days and as the day progresses keeps getting worse and worse until you just give up and just try to sleep it away. So, although I enjoyed the "relaxing" weekend, I did not appreciate how I got it and I missed out on some great Halloween fun as I stayed home to sleep :/

Aywhoo...today was a better day. I realized I need to take: Claritin, Sudafed (2), and my nasal steroid right when I wake up, to slightly deter the horrible headache that will manifest. Well- even though I felt better- have you ever had those days where you just want to be lazy, so so so utterly lazy. And just not cook at all?! Even me- loving my food blog, loving to experiment with new recipes and enjoy yummy food- has days where I just do not want to make dinner. Today marks one of those days- though I did have some energy to make dessert but Im trying to cut back on eating sweets plus I plan to make some for Halloween (Im quite excited about this- I love making holiday treats!). Well- lazy days equal crockpot dinners, more specifically, lazy tacos :) Not the prettiest, but definitely delicious and easy!

LAZY TACOS

Adapted from Genaw

INGREDIENTS

2 pounds boneless chicken breasts

1 can diced tomatoes

2 cans of enchilada sauce

1/2 packet of taco seasoning

3/4 c. green onions (plus 1/4 for garnish)

Cilantro, Salt and Pepper to taste

1 1/2 c. of shredded cheese (Mexican Blend)

DIRECTIONS

Combine chicken breasts, tomatoes, enchilada sauce, taco seasoning, green onions, salt, pepper and cilantro in crockpot and cook on low heat for 8 hours. Once cooked, shred chicken using two forks and let sit for one hour for chicken to soak up the sauce. Sprinkle with shredded cheese and let melt. Sprinkle some green onions for garnish. Maybe eat with some rice or (what we did)- refried beans.

Enjoy,

Chika