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Now onto some tasty chicken perfect for quick, easy and healthy weeknight meals!
We live in Northern Colorado, and are blessed with a fabulous array of authentic and delicious mexican food nearby. One restaurant near our home in particular has the most ahhhmazing chicken flautas. The flautas themselves are great, but what makes them stellar is their delicious, moist chicken inside. It is seasoned perfectly, and has tomatoes mixed in.
I sat down one day and tried to replicate their chicken- and had fabulous success. It is really, really easy, and you can make up a HUGE batch on a lazy afternoon and use in a wide variety of easy recipes all week! I love tossing this chicken in enchilada pie, on taco salads, in tacos, burritos and more! It is a great base for any number of quick weeknight meals!
-two cans diced tomatoes, I prefer the ones with mild green chiles inside (found in your grocer’s mexican aisle, usually near taco seasonings- not necessarily with diced tomato cans)
-three-six chicken breasts
-garlic powder, onion powder (optional, but recommended)
-turmeric, spanish paprika (optional, but recommended)
To start, dump your chicken and cans of diced tomatoes in the pan. Add one can of water to the pan, and add two tablespoons of garlic and onion powder. Add a teaspoon of pakrika and turmeric.
Cover, and simmer on low for two hours. Be sure to not let your mixture dry up- add a little water if it cooks down too much. You will want a little bit of water left even after the chicken is completely cooked through, at least enough to cover the bottom of the pan.
After two hours, poke your chicken with a fork. If it is very soft and pulls apart easily, it is done. Remove the chicken from the pan.
If you have a stand mixer, place the chicken in the bowl with the paddle attatchment. Turn on medium for about 40 seconds, until chicken has completely shredded (I can’t believe this works, but it does, and it is miraculous). If you don’t have a stand mixer, shred the chicken by pulling it apart with two forks.
Once shredded, dump the chicken back into your pan with tomatoes. Simmer on low for about 10 minutes, until any remaining liquid has been mostly soaked up by the chicken. Remove from heat, and it’s ready to go!
Add to your favorite dishes, and enjoy!
For my delicious, and super easy enchilada pie: completely cover the bottom of a casserole dish with corn tortillas (like you would with lasagna noodles). Add a heaping layer of chicken, and beans, olives, or any other extra fillings you’d like. Add another layer of corn tortillas, and pour a can of green chile sauce (or enchilada sauce) over the top. Add shredded cheese to the top, and bake at 350 until cheese is golden and bubbly. Tastes even better the day after making and is a wonderful dish as leftovers!