Cinnamon Chicken Tacos

It sounds odd.  Doesn’t it?  Cinnamon chicken tacos.

Cinnamon doesn’t normally come to mind when you think of a traditional Mexican meal, but you’ll have to take my word on this one.  These tacos are delicious.

I happened upon a recipe in Food Network Magazine, Slow-Cooker Turkey Mole Tacos.  I didn’t have all the ingredients (this is quite normal in my kitchen – it’s always one big experiment).  So, I did just that – experiment. I’m certainly glad I did.

These tacos are so good that you will be craving the leftovers in the morning.  For breakfast.

Cinnamon Chicken Tacos

Cinnamon Chicken Tacos

Ingredients:

2 pounds chicken breast
1 bell pepper, finely chopped
2 large carrots, shredded and finely chopped
2 teaspoons diced cherry peppers
1/4 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 cup fresh cilantro, roughly chopped
flour tortillas

Toppings:

Cheddar cheese
Salsa
Sour cream

Directions:

Preheat oven to 375 degrees.

In a large skillet, cook chicken in olive oil until no pink shows.  Shred chicken and add bell pepper, carrots, diced cherry peppers, cayenne pepper, cinnamon, cumin, garlic and cilantro.  Mix well and cook for 10 minutes or until bell peppers and carrots are soft and filling is warmed through.

Bake tortillas in the oven to form hard taco shells.  If you haven’t done this before you can find detailed instructions here.

Add filling to baked tortillas and top with cheese, salsa and sour cream.

Makes 6 servings.

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Cheesy Southern Hash Brown Potato Soup

When the weather turns cold, I crave comfort food – served pipping hot and with lots of cheese.

This past weekend, when the temperature dropped and sheets of rain fell from a gloomy sky, I knew I needed comfort food and I knew that I didn’t want to go to the store.  After a quick inventory of my fridge, I decided on potato soup – with hash browns.

I was delighted by the creamy, thick texture of this soup!  Not having to peel potatoes was also a plus.

Cheesy Hash Brown Potato Soup

Cheesy Southern Hash Brown Potato Soup

Ingredients:

1 bag of southern hash browns
2 cups chicken broth
2 cups whole milk
1/2 medium onion, finely chopped
2 tablespoons butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup sour cream
1 cup sharp cheddar cheese

Toppings:
Cheese
Green onion
Bacon

Directions:

In a large skillet, saute onions in 1 tablespoon of butter for two minutes.  Add remaining butter, melt and slowly whisk in flour until thickened and smooth. Add hash browns, chicken broth, whole milk, salt, pepper, onion powder and garlic powder.  Mix well and bring to boil.

Reduce heat and simmer until potatoes are tender, about 15-20 minutes.  Stir in sour cream and cheese.

Top with cheese, green onion and bacon.

Makes 6 servings.

Chicken, Spinach & Mushroom Enchiladas

We are back! We have taken a long break from food blogging to reevaluate our creative focus and spend some much needed time with our budding one-year old.

For our first meal back, we adapted a Taste of Home recipe. We added some meat and a little bit of cornstarch to thicken up the sauce and we were happily pleased with the results.  The delicious sour cream sauce has a hint of cilantro-lime and compliments the chicken, mushroom and spinach filling wonderfully.  This is one we can’t wait to eat again. Chicken, Spinach & Mushroom Enchiladas

Chicken, Spinach and Mushroom Enchiladas

Filling:

4-4 ounce chicken breasts, shredded
1 pound portobello mushrooms, chopped
1 small onion, finely chopped
1 tablespoon olive oil
2 tablespoons butter
3 garlic cloves, minced
1/4 cup chicken broth
1-1/2 cups frozen spinach
1/4 teaspoon seasoned salt

Sauce:

3/4 cup water
juice of two limes
2 chicken bouillon cubes
2 teaspoons cornstarch
1 tablespoon garlic powder
1/4 teaspoon seasoned salt
1-1/2 cups sour cream
1/2 cup fresh cilantro, chopped

12-6 inch flour tortillas
1-1/2 cups Monterey Jack cheese

Directions:

In a large skillet, cook chicken in olive oil until no pink shows. Shred and set aside. Saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for the sauce.

Add chicken broth to remaining vegetables, cook for two minutes while stirring continuously. Add chicken, spinach and seasoned salt, cook until spinach is thawed and liquid has evaporated.

In a large saucepan, bring the water, lime juice, chicken bouillon, cornstarch, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.

Place chicken, spinach and mushroom filling in the center of each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° for 14-18 minutes or until heated through.

Makes 6 servings.

Recipe adapted from Taste of Home’s Spinach Mushroom Enchiladas.