Shredded Chicken Fajita Soft Tacos:
Two whole boneless, skinless frozen chicken breasts
Taco size flour tortillas
Chopped 1/2 of each: green, red, yellow bell pepper
2 garlic cloves, chopped
1 tablespoon olive oil
1 cup water
1 can stewed tomatoes, and their juice
1/2 cup green chile enchilada sauce
2 tablespoons ground cumin
1/2 lemon
Lots of shredded cheese
Lime wedges
Cilantro
Chunky salsa
Sour Cream (Representin' SC lovers everywhere, Katie Anne!)
Carlton called me at 4:30 and asked what was for dinner. When that question surfaces when he 's only on his drive home, I know he'll be a grumpster before long at all, so the chicken breasts I had out thawing were going to have to speed up the process if they wanted to or not. Got out my big chili pot, because I don't get to use it hardly ever, and I decided I wanted to tonight. Probably because Martha Stewart's show was all about pot today...(it was a huge joke throughout the whole show with Jimmy Fallon who moves entirely too much to be on television).
Chopped up two garlic cloves and tossed them into a tablespoon of hot olive oil in the pot. Then chopped the half of each bell pepper that needed to be eaten anyway (because they were first cut in to last week and these things only last so long), and tossed them into the sizzling garlic. Added juice from half a lemon. Covered, stirring occasionally, for about 7 or 8 minutes, until the peppers started browning. Added 1 cup of water and 2 tablespoons of ground cumin (taco seasoning is pretty much the same thing here). Water came to a boil in no time, and tossed in about a half can of canned stewed tomatoes, and all of that juice. Added some "Pepper Sauce" and about a half cup of green enchilada sauce, just because they were in the cabinet and had been for a long time. Dumped both chicken breasts in and covered the pot, letting everything lightly boil until the chicken was finished all the way through (about 12-15 minutes, I think). I stirred every couple minutes to keep anything from burning to the bottom, and had to add about a 1/4 cup water about halfway through because it was getting too thick.
Once the chicken breasts were finished all the way through, I took one out and shredded it with two forks and put the shredded pieces back into the pot to simmer in the sauce. The other I just sliced thinly, just in case Carlton didn't want the tomatoes and peppers mixed in with his chicken. Turns out, he actually preferred the shredded! I just warmed up a few soft flour tortillas in the microwave, got out the toppings we wanted to eat on the tacos, and we each built our own.
20 minutes to success! And, there are plenty of leftovers for another night this week - for two people eating two fully-loaded tacos each, I really could have only used one chicken breast for this.
