Cheat day and Taco Tuesday! Smoky Rotel Chicken Tacos, creamy Refried Beans and Cantina Salsa Rice. I go whole hog on my cheat days. I made sure to make enough chicken for tomorrow’s Cinco de Mayo Enchiladas and some to munch on as a little late night snack.
Chicken:
2 large Chicken Breasts
1 can Spicy Rotel
1 can Green Chiles
2 cloves Garlic; minced
1 teaspoon Ancho Chile Powder
½ cup Bell Peppers; chopped
Salt to taste
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Tacos:
6 Blue Corn Tortillas
1 cup Pico de Gallo
½ cup White Onion; chopped
½ cup Cotija Cheese
¼ cup Cilantro; chopped
Heat a dutch oven over medium-high heat and add the chicken ingredients. Once the mixture starts to bubble, cover and reduce heat to medium-low. Simmer for 1 hour, stirring occasionally.
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Add a damp paper towel to a tortilla warmer and heat a skillet or griddle over medium heat. Sear the tacos until pliable and place in a tortilla warmer, covering with the damp paper towel until all the tortillas are ready.
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Shred the chicken and add it and your desired toppings to the tortillas.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 