I think it's quite fitting to share this family favorite Mexican dish this week! Not only is it an easy and delicious staple dinner at our home, but we have completely falling in love with the people in Mexico while we were on our family serve trip this past week. What a humbling & blessed experience we had. I'll share more about it all soon but in the meantime you've gotta try this recipe! You can even substitute the chicken with your leftover turkey this week!
The recipe is very simple. Combine chicken (also works well for beef or turkey), taco seasoning and pico de gallo or salsa in a crockpot. Cook until chicken is fork tender, usually 4-5 hrs. Shred chicken and give crockpot ingredients a good stir so the shredded meat is mixed with salsa well.
Preheat the oven to 400˚F & prepare a 9X13 baking dish with nonstick spray.
Next, fill desired amount of taco shells with a layer of refried beans, chicken mixture, and Mexican blended shredded cheese.
Place stuffed taco shells in baking dish and bake for 12-14 minutes or until cheese is fully melted and edges of shells are browned.
Next, top with your favorite toppings. Be creative! You can make them with so many different flavor combos! We love sour cream, cilantro, salsa or pico, shredded lettuce & avocados.
Serve & enjoy!
The perfect easy meal that can be ready in 30 minutes!
TIP: For those times when you forget to put your chicken in the crock pot you can always boil chicken rather quickly & stir in ingredients or even in grab a precooked rotisserie chicken at the grocery store and pull meat off the chicken and toss ingredients together in heated pan.
We love to double the chicken mixture so we have extra meat for a quick, easy & healthy meals during the week. With this meat we make tacos, taco salads with corn, black beans and a cilantro ranch dressing, burritos & nachos. Options are endless!