We seem to do Mexican at least once a week. Usually it's a last minute, "well I have ground hamburger and happen to have seasoning, oh yeah and tortillas, lets have tacos." But every once in a while I like to take my time and plan Mexican night. And by plan, I really mean take chicken out of the freezer ahead of time and say "huh, ok this might work" and then realize that I don't have tortillas, pre-packaged seasoning or sour cream. So I pick up the phone and ask the husband to get tortillas and sour cream on the way home, it's Mexican night. Daughter wants black beans, I like rice and husband just wants meat and cheese. So I decide to just toss them all into a tortilla, call it a burrito. Oh, and I have salsa in the fridge, oh and CHEESE, so I'll bake them enchilada style! But that still leaves me without taco seasonings.... why pay for pre-packaged when you can make your own!? Oh yeah, let's play.
Ingredients
- Chicken Breast, Thighs
- I used 1 large breast and 2 thighs - adjust for how many you're going to cook for. This made enough for 5 people
- Pre-packaged yellow rice
- 1 can black beans, drain and rinse
- A mirage of seasonings - what, your cabinets aren't well stocked? Then, go stock them.
- Chili Powder
- Garlic Salt
- Onion Powder
- Salt
- Pepper
- Oregano
- Paprika
- Red Pepper Flakes (yay!)
- Chicken bouillon (3 cubes or 2T from jar)
- 8 inch flour tortillas
- Mexican shredded cheese, Cheddar shredded cheese
- Your favorite salsa
- Make the rice according to the package directions
- When just about all the water is gone, add the black beans, cover back and up and finish cooking.
- Remove from heat when done.
- Saute Pan - I use stainless, but non-stick would work, put in your chicken (frozen or thawed, doesn't matter) and fill with water to just the top of the chicken
- Salt, Pepper and Chili powder both sides of chicken
- Bring to a boil and add the chicken bouillon
- Why bouillon? Well, it just seemed right to me. Season every step of the way, add layers to your dishes.
- Let boil until chicken is cooked (turn them over from time to time for even boiling)
- When chicken is done, remove from heat and set pan aside. Put chicken on cutting board.
- Take 2 forks and start pulling the chicken apart and shred it.
- Discard of 1/2 the water left over after boiling (you should probably have just about 1/4 cup left in the pan) - add the chicken back to the pan.
- I found myself without taco seasoning one time during Mexican night after I had ground the beef. So to the internet I went searching for how to make my own. From this recipe and from that recipe I took here and there, and then modified the ratios to my own taste. I encourage you to do the same. My level of spice in this recipe is set for my family. They like a zip on the tongue but not fire hot. I'd love to spice it up some time.
- In a small bowl combine the following spices. Now remember, I'm not going to tell you Tablespoons or teaspoons. This will all depend on your personal flavor preferences. I will however this time give you how many parts of each.
- 3 parts chili powder
- 1/4 part garlic salt
- 1/4 part onion powder
- 1/4 part oregano
- 1/2 part paprika
- 1.5 part cumin
- 1/2 part salt
- 1/2 part pepper
- Stir/shake to mix
- Return the chicken and 1/4 c of the boiling juices back to the stove on med-high and add your taco seasonings.
- Cook down until liquid is gone. Don't let it burn. Take off heat when done.
Let's Get Rolling
- Zap the flour tortillas in the microwave to warm them up.
- Lay it out on the counter (you cleaned it right?) and add your rice and beans, then your chicken.
- Roll, tightly.
- Place in a baking dish.
- Repeat 1-4 until you've made 4-6 rolls.
- Pour salsa over and use back of spoon to make sure all tortilla is covered, otherwise it dries out and gets hard.
- Cover them with gobs and gobs of cheese. 1/2 cheddar, 1/2 Mexican blend.
- Place under a broiler until cheese is melted and has a slight crispy top. DON'T BURN IT!
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