You know, Cinco de Mayo is big around here. Not only is it a holiday, but it’s my son’s 5th birthday. It’s also his teacher’s birthday, and we love her! In honor of this day, I’m sharing one of my weeknight recipes that’s super easy. It takes about 10 minutes to make, start to finish. No kidding! It’s also great for summer because it’s light. You can eat this in 100 degree weather without feeling miserable.
2/3 c light sour cream
2 T green chiles, diced (from the can)
2 T cilantro (fresh)
1/4 t salt
a dash of something spicy, like pepper paste or cayenne or something
12 taco shells, warmed
4 c shredded chicken breast (cooked)
1/2 c shredded lettuce
2 tomatoes, chopped
- Stick the taco shells in the oven while you prepare the salsa verde cream.
- Combine the sour cream, chiles, cilantro, salt, and pepper paste (or whatever you’re using for a hint of heat) in a small bowl.
- Fill shells with equal amounts of chicken, lettuce, and tomatoes. Top each with 2 T of sour cream mixture.
*Added note: This is only a 10 minute recipe if you keep cooked chicken on hand or have some leftover rotisserie chicken. or grilled chicken. or frozen Tyson fajita chicken. Oh, and you must have your oven preheated.
**One more thing– this is a light recipe, not like many of my Mexican recipes! Like I said, it’s a weeknight recipe.
***And if you live in Houston or San Antonio area, go to HEB and buy the seasoned, cooked, shredded chicken in the meat section. It’s perfect for this or enchiladas or whatever.
And now for the winner of the giveaway– #38 Susana! Susana, I’ll e-mail you and send your goodies before the week is over! I hope you enjoy them. As for the rest of you, stay tuned for more quilting, more Mexican recipes, and possibly more Mexican vanilla.