April’s recipe theme is all about lunches, and let me tell ya… this week’s recipe is gonna blow your socks off! I originally got the idea from one of my sweet friends (I’m talkin’ bout you, Brooke!) who made something very similar when we went over for dinner a few weeks ago. The tacos she made were SO GOOD that I knew I’d have to make some of my own. And y’all… I’ve made them two weeks in a row already! So I’m not kidding, when I say this recipe is definitely one of my all time favorites.
The thing that I love the most about these chicken tacos is how super easy they are to make. All I need to do is throw some chicken, salsa, corn and beans in a slow cooker before leaving for work, and the filling is DONE. Then all that’s left is to assemble the tacos and broil them till they’re crispy. Easy peasy, amiright?
You can also opt to fry them in a skillet and some olive oil, but I decided to keep them a little more on the healthier side, and just lightly sprayed some fresh corn tortillas in some olive oil and cooked them under the broiler. They turned out crispy, and way less greasy!
The chicken filling (aka “salsa chicken”) I make for these tacos is perfect for so much more than just the tacos. I’ve put it on some leafy greens for a yummy salad, mixed with some rice, tomatoes and cilantro for a flavorful burrito bowl, and even thrown into some soup for a tasty chicken taco soup. It’s such a versatile protein, and one of the easiest ways I know to prep chicken that everyone will love. And, best of all, the leftovers are just as good as the day they were made!
If you are making these for lunch, I recommend prepping the filling either the day before or overnight so it’s ready to go when you’re getting your lunch ready for the day. I know they won’t be crispy if you eat lunch at work (and don’t have the luxury of a broiler #thatwouldbethelife), but you can opt for a premade crunchy taco instead of using fresh corn tortillas. If you are able to make your lunch at home, then these are SO quick to throw together (I’m talking less than 10 minutes once the filling’s cooked), meaning you spend less time worrying about lunch and more time getting your hustle on!
You’re welcome. ; )
So, without further ado, I give you the most amazingly delicious homemade chicken tacos you ever did make. And don’t blame me if you get hooked and eat them days on end. Because yes, they ARE that good!Print
For the filling:
- 4 boneless, skinless chicken breasts
- 1 can salsa
- 1/2 cup corn
- 1 can black beans
- Reduced Sodium Taco seasoning
For the tacos:
- 10 corn (or flour) tortillas
- 1 cup shredded cheese (freshly shredded is best)
- Tomatoes (optional)
- Lettuce (optional)
- Salsa (optional)
- In a crock pot, pour some salsa to cover the bottom of the pot. Pour in your taco seasoning and mix together. Place the breasts on top of the layer of salsa, then cover with the rest of the salsa, corn and beans.
- Cook on low for 6-8 hours, or high for 4 hours.
- Once the chicken is cooked, shred it and mix with the salsa, corn and beans until it’s all evenly distributed. Set aside.
- Turn on your oven broiler, or preheat oven to 400F.
- Put 1/3 cup of chicken and a sprinkle of cheese in a tortilla, and fold in half. Place on a parchment paper lined baking sheet and spray lightly with some olive oil.
- Repeat with the rest of the tortillas.
- Broil for 3-4 minutes on one side until the tortilla is browned and crunchy. Remove the sheet from the oven, and carefully flip the tacos over. Lightly spray this side with olive oil, then return to the oven.
- Broil for 2-3 minutes, or until the tortilla is browned and crunchy. Remove from the oven, and enjoy immediately!
- Add in some tomatoes, lettuce and salsa for a little extra flavor.
- If you are baking, bake for 10-15 minutes on the first side, and 8-12 minutes on the other side!
Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever made “salsa chicken”?
What is your favorite chicken taco topping?