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MEXICAN CHICKEN 1 pound boneless chicken breasts 1 teaspoon Seasoning for Tacos Salt, to taste 1/2 cup enchilada sauce 4 ounces cheddar cheese, shredded 3 green onions, chopped Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste.
We both really liked this dish.
I hate Sunday’s. Not because it’s the last day of the weekend.
I ran twenty miles yesterday. Twenty.
I dug this one out of my recipe posts from 2008 because it is a meal we enjoy often and really needs to be brought back to your attention. With the blog aged over 4 years now, there are many recipes lost in the archives that I’d love to re-photograph (is that a word?)
I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken.
The day I made these tacos, I really wanted 5000 cookies without calories for dinner.
I have a really fun recipe for you!
My use of egg roll and wonton wrappers is getting out of hand. In the past few months, I’ve used them to make petite lasagnas , buffalo chicken rolls , tuna rangoon , and now chicken parmesan wraps.
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