One of my favorite things to do is reinvent a dinner out of something we ate the night before. Let’s face it, leftovers are nice, but a freshly made dinner is better. While buying a whole chicken works out great for our budget, we are always left with leftover chicken. This recipe is result of me and more importantly my husband not wanting to eat the same roast chicken I served the night before. It’s super simple to make, and very delicious.
Prep time: 10 minutes
Cook time 10 minutes
Total time: 20 minutes
2.5 cups of Pre cooked chopped chicken
2 small cloves of garlic
1 tablespoon of cumin
1/2 teaspoon smoked paprika
1/2 teaspoon of garlic powder
1/2 cup of diced onion
2 tablespoons of olive oil
1 tablespoon of freshly chopped cilantro
6 large organic corn taco shells
Sea salt to taste
Heat the oil on a cast iron skillet, add the garlic and onion and cook for 3 minutes. Add in the chicken, cumin, garlic powder, paprika, sea salt and toss well. Cook for another 5-7 minutes. Add in the cilantro, remove from heat, and serve inside corn tortillas, with your choice of toppings.
Now that Thanksgiving is over, you’re probably trying to think of ways to use all of the leftovers. These tamales are a great way to rid your refrigerator of all that left over turkey. They’re simple to make, but very delicious! If you’re family ate all the turkey and you don’t have any leftover, chicken works just as well for these tamales, in fact I usually make these with chicken.
2 cups of cooked turkey or chicken shredded
1 cup corn meal
1/2 cup flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cups of buttermilk ( substitute with 3 /4 cup of yogurt, or add 1 teaspoon of white vinegar to 3/4 cup of milk and let sit for 10 minutes before using)
1/4 teaspoon of sea salt
1 10 ounce can of enchilada sauce
1 teaspoon of cumin
1.5 cups of creamed corn (see my recipe Here)
1 cup of shredded cheese cheddar
Preheat oven to 400°. Combine 1/4 cup cheese, corn meal, egg, milk, sea salt, baking powder, baking soda, cumin, creamed corn and flour in a large bowl, stirring just until moist. Pour mixture into a baking dish coated with cooking spray. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with turkey/chicken, and sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve with sour cream, and salsa, and enjoy!