Wednesday, July 13, 2016

Did someone say Taco Tuesday?, I didn't exactly make tacos for Taco Tuesday. But it's in the same vein, so I'm gonna' count it.

Salsa Chicken Chulupas!

Y'all, these are so, so good. And so, so easy.

This is what you need:

~ chicken breast, skinless, boneless. I used two chicken breasts (and we have left overs). You can judge if you need more to feed your family.
~ a jar of salsa, any salsa will do. I've been using a chipotle citrus salsa you can find at HEB. It is out of this world good. Now, keep the amount of chicken you are using in mind here. You want it to be fairly saucy, so if you are using a lot more chicken you might need more salsa.
~ box of tostado shells (we used the Ortega brand, Rhonda....she asked me earlier and I couldn't remember)
~ one can, Fat-free refried beans
~ pico de gallo
~ shredded lettuce
~ tomatoes, chopped
~ shredded cheese, Mexican blend
~ cumin seasoning

So, in the morning, throw your chicken (I put mine in frozen) and salsa in a crockpot, top with some cumin. Turn on low and let it cook all day. Now, if your crockpot runs hot, hot, HOT (bonus points if you read that in the voice of Ruby Rhod.....extra bonus points if you know who Ruby Rhod is), you might have to turn it on later in the day or move it to warm later in the day. Use your judgment based on your equipment.

At dinner time, shred up the cooked chicken and return it to the crockpot. Warm up the refried beans on the stove. Once they are warm, slather a thin layer of the beans on the tostado shells. Top with some of the chicken.

After that, you can get creative with your toppings. We used pico de gallo, shredded lettuce, and fresh chopped tomatoes. You could also add some avocado and black olives. Whatever you like.

Sprinkle a little shredded cheese on top and dinner is served.

*Two chulupas is 10 Smart Points

No comments:

Post a Comment