These are the recipes featured in the the latest live session in the FB Group. I have also added it to my YouTube channel. I hope you enjoy!
I love recipes that I can cook and use for two separate meals. Most of the time it means I can cook the meat for it and use it in two different recipes. I’m sharing a fabulous salsa style shredded chicken recipe that is the base ingredient for two meals we enjoy all of the time. I’m also going to share my sour cream enchilada sauce that I use for the second meal we make with this chicken.
We use this for chicken tacos, with lettuce, cheese, and sour cream. I also use it to make a chicken enchilada casserole, layered with corn tortillas, cheese, and sour cream enchilada sauce. So yummy! This recipe makes enough for both meals, so you can knock out two meals worth of cooking at once.
For the chicken:
3-4 chicken breasts
2 packages of taco seasoning
1/2 bunch of cilantro
Juice of 1-2 limes
2 heaping tablespoons of minced garlice
1 16 oz jar of picante sauce (I use Pace)
Instant Pot method: Place all ingredients in instant pot and cook on the poultry setting setting for 25 minutes under pressure.
Let pressure fall naturally and then shred the chicken with two forks or in your mixer.
Crockpot Method: Place all ingredients in the crockpot and cook on high for 4-6 hours, or low for 8-9 hours. Shred and enjoy.
For the Sour Cream Enchilada Sauce:
1/4 c. butter
1/4 c. flour
2 c. chicken brother
1 c. sour cream
2 4 oz. cans diced green chilies
1/2 c. finely diced cilantro
Begin by making a very pale roux with the butter and flour. Whisk in the chicken broth and let cook til bubbly. Add in remaining ingredients and let simmer for a few minutes.
To make the casserole, layer the shredded chicken, shredded cheese, corn tortillas and enchilada sauce several times in a baking dish, ending with sauce and cheese on top. Bake at 350F until bubbly, about 25-30 minutes.