This is one of my favorite recipes. If you are a blog stalker you probobally know that because I have posted about it before here using freeze dried chicken. But if you are into freezer meals you will love how easy this one is. I LOVE it. And good news my kids love it too.
Lime Chicken Tacos
adapted from Teresa Hunsaker
1 1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
Needed for Serving
1 cup frozen corn
1 cup chunky salsa
Combine chicken, lime juice and chili powder in heavy duty zip lock bag. Remove excess air from the bag and seal. Double check that the back is sealed completely. “Smush” sealed bag, mixing ingredients.
Store uncooked: In the fridge--1 week , Frozen 3 months.
To Bake: Fresh or defrosted
Place in a large casserole dish. Bake for 1/2 hour at 350* uncovered. Test chicken for doneness using a thermometer. The temperature at the thickest part of the chicken should read. 165 degrees Fahrenheit. Remove from the oven. Remove chicken; cool slightly. Shred and stir in corn and salsa.
In the Crock Pot: place contents of the zip lock bag in the crock pot. Cook on high for 4-6 hours on high. Do not open the lid of the crock pot until you are ready to check for doneness.
Test chicken for doneness using a thermometer. The temperature at the thickest part of the chicken should read 165 degrees Fahrenheit. Remove chicken; cool slightly. Shred and stir in corn and salsa.
12 6-inch flour tortillas
Shredded cheddar cheese
Serve on tortillas with sour cream, cheese, lettuce and chopped tomatoes.
This post is part of my Make Ahead Meals series. These meals can be made a head of time and either stored in the freeze for up to a week OR frozen for up to 3 months. Here are the others in this series: