Thursday, July 9, 2009

Sweet Chicken Tacos

Every time I serve these tacos, someone asks me for the recipe. They really are delicious!
A few weeks ago, Allan & I were in charge of the food for our Youth Conference. We made these for dinner one night. We were serving dinner to about 300 people. I timesed the recipe by 20 (110 pounds of chicken)! It was a hit!

Sweet Chicken Tacos

4 – 6 boneless skinless chicken breasts
1 can green enchilada sauce
2 cans Mexican style tomato sauce
1 can chopped chili peppers
1 onion, chopped
1 chopped green or red pepper
1 ½ cup brown sugar
Sliced mushrooms (optional)

Put chicken in crock pot with a little water. Cook for about 1 to 2 hours until chicken falls apart. Shred chicken. Add enchilada sauce, tomato sauce, onion, pepper and chili peppers and brown sugar. Continue cooking on low for about 6 hours (or on high for about 4 hours).

If it is too runny, cook a little longer with the lid off.

Serve with
Corn or flour tortillas
rice (recipe below)
black beans
grated cheese
avocado or guacamole
sour cream
fresh cilantro
fresh squeezed lime juice


2 cup brown or white rice
4 cups chicken broth or water
½ onion chopped
¼ cup butter
1 Tbsp minced garlic

Combine rice, butter, onion and garlic and sauté on medium heat until onions are transparent. Add the water and allow rice to come to a boil. Simmer on low until all liquid is absorbed (about 20 minutes for white rice, 40 minutes for brown rice).

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