Oct 25, 2011

Yumalicious Chicken Taco's

I cannot believe that Halloween is next Monday! 
Where has October gone?
This month has been so fun it just disappeared.
We celebrated our 3 year anniversary! We went to dinner at Cheesecake... Mmmm I love that place probably way too much.
We had planned on going to go see The Help after dinner but when we got to the theater I saw that they had Breaking Dawn tickets on sale...
Jon knew what I was thinking and he said that he didn't really feel like seeing a movie anyways (it was 10 at night) so instead he bought me Breaking Dawn tickets for opening night :)
I have the awesomest husband ever! 
 I really don't want it to get cold... I love winter and am so excited for Christmas but I really have been loving taking Kale to the park that is a house away from us every single day and letting him be outside and get some energy out. 
I can't wait to post pics of Kale's Halloween costume, it is quite possibly the cutest thing on the face of the earth.
We are going to take him trick or treating for the first time this year, it's going to be fun to see how he does, we have been teaching him to say trick or treat and he's got it down pretty good now. 
Since we have moved into our home we have been eating in a lot more.
We got tired of spending so much money eating out all the time, so we decided that we are done. We still eat out but we are trying only once a week and we save it for the weekend so we can go out with friends or family.
So I have been trying to find more recipes that are quick, easy and inexpensive.
Because lets be honest even though eating in does save you a lot of money, you can still spend way too much getting certain spices, herbs or other items for a certain recipe and once you use what you need for that one recipe, whats left over goes to waste.
It bothers me so bad that healthy things are the expensive items. 
Shouldn't it be the other way around?
I think that is partially why people don't make healthy food is because it can get way too expensive so people opt for the frozen take and bake lasagna from the store
(which I sadly have to admit to)
So I have been trying to find healthy(er) dinners that don't break the bank.
I have told you before that I absolutely love to bake, I would much rather be baking something then cooking most of the time.
I am getting better though and am planning my time better so that I am not rushed to get dinner on the table and I am starting to really enjoy cooking dinner nightly. 
But sometimes I still don't want to cook a dinner that takes 6 pans, lots of prep work and an hour and a half before we can sit down and eat.
So, (and I know I have said this before) I am going to start posting some of my favorite recipes that are quick and that definitely do not break the bank and are super yummy.
A while ago when I said I was going to do this, I started taking pics of dinners I was making.
The pics are absolutely horrible and I apologize, who wants to make something that doesn't look appetizing? But I promise you, if you try them, you will like them.
So for today I will share my most favorite chicken taco/enchilada recipe. 
What the heck is the difference between a soft taco and an enchilada anyways?
I always call these enchiladas but apparently I am wrong, so if anyone has the answer please let me know!
I can't take credit for this recipe, I got it from my sister in-law Kathryn, thanks Kath!
This recipe is stupidly easy, however getting the chicken and rice all cooked up does take about 45 minutes.
What you will need:
1 lb chicken or about 3 chicken breasts
2 cans chicken broth
1 can corn
1 packet taco seasoning (this is the taco seasoning I use and it Love it)
 1 small can tomato sauce
1 tbs canola or vegetable oil
1 1/2 cups rice 
cheddar cheese and sour cream (or whatever you want to top them)
-Heat large pan with oil
cube chicken and add to pan
salt and pepper chicken
 once chicken is lightly browned add chicken broth, tomato sauce, taco seasoning, and corn. let simmer for a few minutes
 add rice and cook till rice is done (about ten to fifteen minutes)
stir occasionally (I burnt the narf out of mine the first time I made it)
I also turn down the heat as the rice cooks, it helps it not stick to the pan.
Note: if you are using Minute Rice you only need one can of chicken broth
I use regular rice so I need two and I have also found it helps to not drain all the liquid out of the corn, and add that in as well.
Serve with a side salad and WAH LA! Dinner is served.
Enjoy and if you try it let me know what you think!

1 comment:

  1. Looks good! Go to all recipes.com if you havent already and sign up for their newsletters. I have compiled quite the list of recipes thanks to this website, and its awesome cause everything is reviewed already! They just send a weekly email with top rated recipes, so awesome. P.S. the difference is sauce... that is why when you order a burrito at Cafe' rio you have to say enchilada style if you want sauce on the outside...