Dinner for 6

Salsa Verde Chicken Tacos

Name: Salsa Verde Chicken Tacos
Total time: 315 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb boneless skinless chicken breasts; salt and pepper; 3/4 tsp ground cumin; 1 clove garlic; 1 can (4 oz) mild green chilis; 1/2 cup chopped seeded anaheim pepper; 1 jar (16 oz) salsa verde; 2 tbsp chopped fresh cilantro; 12 corn tortillas; olive oil or vegetable oil for cooking tortillas (optional); 2 cups shredded romaine lettuce; 1 1/4 cups shredded monterey jack cheese; 1 large avocado; sour cream (optional)

Chicken simmers slowly in salsa verde with peppers and cumin, then is shredded and served in warm tortillas with fresh toppings.

$3.35per serving $$

315 minstart to table

6servings

Mexican High-protein Family Dinners Slow cooker

Ingredients

2 lb boneless skinless chicken breasts
salt and pepper
3/4 tsp ground cumin
1 clove garlic
1 can (4 oz) mild green chilis
1/2 cup chopped seeded anaheim pepper
1 jar (16 oz) salsa verde
2 tbsp chopped fresh cilantro
12 corn tortillas
olive oil or vegetable oil for cooking tortillas (optional)
2 cups shredded romaine lettuce
1 1/4 cups shredded monterey jack cheese
1 large avocado
sour cream (optional)

Steps

Place the chicken, cumin, garlic, green chiles, Anaheim pepper, salsa verde, salt, and pepper in a 6-quart slow cooker.
Cover and cook on low for 5 hours, until the chicken reaches 165 F.
Shred the chicken in the sauce and stir in the cilantro.
Warm the tortillas in a dry skillet over medium heat for 30 seconds per side.
Fill the tortillas with chicken, lettuce, cheese, avocado, and sour cream if desired.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.