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.
mexican
Cinco de Mayo, Revisited: Slow-cooker Cilantro Lime Chicken Tacos
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.
Cinco de Mayo, revisited: slow-cooker cilantro lime tacos
This post was originally published on my old blog. This version may contain minor edits and updates. The original is preserved at Recipe Repository. 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…
Chicken Tomatillo Enchiladas for Cinco de Mayo
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.
