In honor of Cinco de Mayo, I'm sharing one of my new Mexican creations. If you follow me on Instagram (@jenlifebydesign), you know I posted a pic of our delicious dinner the other night -- pineapple tomatillo tacos. They were yummy and, best of all, easy.
First, the ingredients.
Fresh or canned pineapple (chunked, crushed, it doesn't matter)
Chipotle pineapple salsa
1 jar of roasted tomatillo salsa
3-4 large chicken breasts
Mozzarella cheese
Corn tortillas
Rice and beans for side dishes
In a slow cooker put your chicken and jar of tomatillo sauce. That's it. Cook on high for one hour then turn down to low for 4-5 hours. The longer they cook the more they absorb the tomatillo sauce. About an hour or so before it's done, shred the chicken and cook for the remainder of the time. Just before you're ready to serve, warm the tortillas in the oven for a few minutes.
Then layer shredded chicken, chipotle pineapple salsa and cheese, and top with a pineapple chunk. Pop those into the oven, or on a low broil, just to melt the cheese. Serve with a side of rice and beans. It was plenty for the two of us. We had left overs for two days. So easy and so good. Enjoy!
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