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I shared this in boot camp, but just realized I haven't posted it for everyone to see. I hope you enjoy, this may be my favorite recipe.
Mexican Seasoned Chicken
I came up with this recipe over the years via trial and error, trying to come up with a Mexican flavor that would resemble something I loved in a restaurant many years ago. Now this is my absolute favorite Mexican chicken, even better than the restaurant, if my memory is accurate. It's fairly spicy, so reduce the red pepper if you like milder dishes. This is specially-designed for chicken and is not well-suited for beef. I have a different combination of seasonings I use for Mexican beef.
This is delicious as a taco salad, just serve with any of your favorite combinations of lettuce, cheese, tomatoes or salsa, sour cream, olives, black olives, green onions. For Atkins-friendly nachos, you can make "cheese chips" to go along with it, for the crunch you're used to without the guilt. It's also great because non-Atkins eaters will love it. They can have it as enchiladas, burritos, nachos, etc.
Great as leftovers, and freezes well.
Ingredients
Mexican Seasoned Chicken
I came up with this recipe over the years via trial and error, trying to come up with a Mexican flavor that would resemble something I loved in a restaurant many years ago. Now this is my absolute favorite Mexican chicken, even better than the restaurant, if my memory is accurate. It's fairly spicy, so reduce the red pepper if you like milder dishes. This is specially-designed for chicken and is not well-suited for beef. I have a different combination of seasonings I use for Mexican beef.
This is delicious as a taco salad, just serve with any of your favorite combinations of lettuce, cheese, tomatoes or salsa, sour cream, olives, black olives, green onions. For Atkins-friendly nachos, you can make "cheese chips" to go along with it, for the crunch you're used to without the guilt. It's also great because non-Atkins eaters will love it. They can have it as enchiladas, burritos, nachos, etc.
Great as leftovers, and freezes well.
Ingredients
- 400g cooked shredded chicken breast
- 1 T (14g) peanut, olive or vegetable oil
- 1 can roasted green chiles (~4 oz.)
- 1 oz. (28g) finely chopped onion
- 2 t (10g) minced garlic, fresh or from a jar
- 6 T (90g) sour cream
- 1t (2g) ground cumin seed
- 1/2 t (0.5g) oregano powder, or 1t. oregano flakes
- 1t (2g) black pepper
- 1t (4g) garlic powder
- 1t (3g) onion powder
- 0.5t (1g) white pepper
- 2 t salt
- 1 t of any combination of: crushed red pepper flakes, cayenne pepper, dried aleppo chile flakes
- 1/2t (1g) ground cloves
- Brown the chicken in oil and finely shred.
- Add onions, green chiles and garlic, cook until they are tender.
- Add sour cream and 1/2 cup water.
- Add all remaining ingredients and blend well, then cook until most of the water is reduced and the flavors have had time to meld, about 10-15 minutes.
- Once or twice a month, boil or roast chicken in bulk, so you can shred it and freeze it, that way you can make Mexican chicken, BBQ chicken, chicken salads, etc., very quickly.
- Keep a jar of your favorite blends (Mexican seasonings, Blackening, BBQ, in the cabinet pre-mixed and ready to go.)
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