Green Chile Chicken Tacos, Refried Beans & Spanish Rice

These were a freezer meal. A freakin’ excellent freezer meal. I cooked the rice, thawed the portion of beans overnight, refried them and the chicken was ready in less than 10 minutes. 30 minute meal. You like that, don’t you? lol

So, let’s get do it, shall we?

INGREDIENTS:
2 lb Boneless, skinless chicken breasts (Again, frozen is fine.)
3/4 Tbsp cumin, red pepper flakes, granulated garlic, chili powder
1/2 Tsp salt, black pepper, thyme
1 Small can of roasted, diced green chiles
1 Small green bell pepper, diced
1/2 Small white onion, diced
Corn tortillas
Colby jack cheese, shredded

Spanish rice recipe can be found here and refried bean recipe can be found here.

DIRECTIONS:
In a large pot, cook the chicken with enough water to keep it covered, on medium high, covered, until it’s cooked through. Set aside in a bowl, to cool, before you shred it. In a large skillet, with a little butter, olive oil, or bacon grease (whatever pan lube you prefer, A-ha-ha, I’m funny….) start cooking the onion and bell peppers, adding the drained chiles, just before the chicken. Add the shredded chicken, a little water, and the seasonings. Mix well, cover and let simmer on medium for about 5 minutes, uncover and simmer until all the liquid is absorbed/evaporated.
While the chicken is finishing, use another skillet, over medium heat, to heat your tortillas. We always do soft tacos, I don’t like paying out the back end for pre-made, hard taco shells with who knows what in them, and
I’m not about to fry any tortilla in this house, in oil. So, soft tacos, it is! lol

That’s it, friends! At this point, you can freeze the chicken, in a large bag. It freezes, thaws and reheats, fantastically!

Enjoy!