These tender, spicy braised chicken tacos are made with simple ingredients, and come together quickly and easily in a cast iron skillet. Searing the chicken and then finishing low and slow gives new dimension. Add tangy pickled onions, peppery radishes and cool guacamole to seal the show-stopping deal.
May 5, already! Just got this post in under the wire. Phew. One year ago today I began Recipe Repository. I posted a recipe for chicken tomatillo enchiladas, a recipe I absolutely love. It’s full of flavor, healthful and filling.
I love Easter food. The ham, the green beans braised in bacon, the yeast rolls and most of all the cheesy, greasy scalloped potatoes. But after a week of leftovers, I needed to lighten it up. Enter the roasted veggie salad with chicken. It’s fresh, savory, tangy and the dressing and avocados make it a little creamy without feeling too gluttonous.
I can solve four of your problems right now.
No, really! The catch? You don’t get to specify which problems, but if you’re here I bet these ones resonate with you:
“I want an impressive meal, but I’ve made the same lasagna recipe from the back of the pasta box the last 10 times we’ve had company.”
Happy Cinco de Mayo!
We had our fiesta a little early last night with some chicken tomatillo enchiladas, yellow rice, refried black beans & Alton Brown’s recipe for guacamole.
It seems like enchiladas would be a pain to make because of all the components, but the beauty of this recipe is that the chicken and sauce are a breeze.