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


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


Cheddar cheese
Sour cream


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.


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


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


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


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.