I was going to start this post talking about the huge hurricane that is heading our way but I figured maybe I shouldn’t.. I think everyone is worried enough and to keep dwelling on it probably won’t do much good. All I will say is stay safe if you’re in the area and I’m praying for the best outcome possible. We headed up to Charlotte for the week/weekend. It’s kind of nice to stay for a while and visit with friends and family, even if its under not-so-great circumstances.
Ok enough about hurricanes, let’s talk about food. For some reason we have been eating a lot of tex-mex lately. I was craving enchiladas one night for dinner and was trying to think of a way I could make a healthier version and this is what I came up with! The chicken I used is actually chicken I made in the crockpot for dinner a few nights before so I just made use of the left overs. I was actually pretty surprised how good it turned out. Also, I was fascinated to discover that plain greek yogurt tastes a lot like sour cream and it’s especially good if you mix it with salsa.
If you live in Charleston, you know about Taco Boy. We actually just went for the first time a few months ago (I really don’t know what took us so long). They have an impressive list of delicious tacos and other yummy tex-mex food. Not to mention the super cool environment. It’s definitely the kind of place you want to be on a Friday night. Very relaxed with awesome food and drinks. Oh and super reasonably priced. What gets better than that? The older I get the more I enjoy going places like that more then going to fancy, $30 plate restaurants. Don’t get me wrong, I love a fancy meal every now and then but my jam is at places like this. I had an ahi tuna taco, a carne asada taco, and an al pastor taco. My favorite was the carne asada.. Soooo good. They also have these frozen screwdrivers that are amazing and don’t get me started on the guacamole.. Point is, you gotta eat here. I tried to take pictures of the food and scenery but it was dark and we were sitting outside so no photography was going to happen.
We had perfect weather this past weekend so we did our best to take advantage of it. Saturday morning we decided to take the dog out to the beach for a few hours. Our favorite beach in Charleston is Sullivan’s Island. It has a large beach area, it’s extremely dog friendly, it’s not very touristy (only the locals hangout here for the most part) and there’s a handful of great places to eat and hangout. I usually like to stop by my favorite local spot, The Co-Op, for avocado toast before hitting the sand. If you can’t tell, S.I. just makes me happy. It also makes Cash happy. He LOVES the water. Well, it’s probably ingrained in his mind to love the water being that he is a golden retriever. It’s also great because he goes out there and runs around with other dogs, plays in the water, etc. and completely wears himself out. Tired pup equals happy pup parents.
Getting back to the recipe, you can use this chicken for salads and tacos too. I love having it on hand for easy meals. I’d love to hear what you think!
- 1.5 lbs boneless skinless chicken breasts
- 4 limes
- 1/2 bunch fresh cilantro
- 1/2 yellow onion, cut into cubes
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 1 package of small corn (or flour) tortillas
- 1/2 can of corn
- 1/2 can of black beans
- 1/2 packet of taco seasoning
- 1/3 cup salsa
- 1/3 cup plain Greek yogurt
- Shredded Mexican or cheddar cheese
- Diced avocado
- Fresh Cilantro
- For the chicken, place all ingredients in a crock pot and mix. Cook on high for 4-6 hours or until internal temperature of chicken reaches 165 degrees.
- Once chicken is done, shred it with a fork and leave it in the crockpot.
- Preheat oven to 400 degrees.
- In the crockpot with the chicken, mix in the corn, black beans and taco seasoning.
- Fill each tortilla with chicken mixture, roll up, and place in a large dish, side by side. Sprinkle the cheese over the enchiladas and bake for 15-20 minutes.
- While the enchiladas are cooking, mix the greek yogurt and salsa together in a small bowl.
- Once they are done, remove from oven and top with the avocado, cilantro and yogurt/salsa mixture.