- 2- pounds chicken breasts
- 2- 10 oz. cans Old El Paso Mild Green Enchilada Sauce
- 1- 4.5 oz. can Old El Paso mild green chilies
- 2- small gloves garlic
- ½ large yellow onion
- ½ cup water
- 1- tablespoon Canola oil
- Salt/Pepper to taste
- 10- Old El Paso soft taco size tortilla’s (from soft taco dinner kit).
- Red Taco Sauce (from soft taco kit).
- Cilantro for garnish
Easy Pollo Verde Tacos and Guacamole #GameDayFavorites #sponsored
Wednesday, October 14, 2015
Football season is heating up all over the country and here at Casa Kinsman, you can hear us cheering touchdown on Saturday and Sunday afternoons as we root for the VOLS and the Titans. If football fever has struck you family too, you’ll want to take a look at this crowd pleaser of a meal I served this weekend- Easy Pollo Verde Tacos with sides and Guacamole. True Game Day Favorites!
If you’ve read my blog for long, you know I’m a fan of family dinners and tasty snacks. I try to plan out my meals for the week well ahead of time, so when I saw that Old El Paso dinner kits and Avocados from Mexico were on sale at Publix, inspiration struck and I knew I’d be serving tacos on game day. Not only would I be saving money with the dinner kits being BOGO’s, I could stock up on the best tasting Avocados in town. That is a budget touchdown!
Once I told my husband and kids that I planned on serving tacos, they chimed it with helpful ideas and the meal grew from there with everybody pitching in. My girls have helped me with making guacamole and sides before, so we started there. Avocados from Mexico make the best tasting, creamiest guac! I served mine with blue corn chips for a fun pop of color.
The delicious Poblano Avocado soup my husband made is a true labor of love! I’m going to be sharing a fall soup recipe round up next month and will be sure to share his recipe.
After we’d all snacked on the chips and guacamole, I got started on my Pollo Verde Chicken, which really is easy to make once you’ve assembled all your ingredients.
Pollo Verde tacos taste fantastic served on warmed corn tortillas’ as well.
In lightly oiled frying pan, sear chicken breasts on both sides to just light brown color. Season chicken with salt and pepper prior to turning.
Reduce heat and continue to cook chicken breasts, until no longer pink, about 20 minutes depending on thickness of breasts. While chicken is cooking, chop garlic and onion.
Once juices run clear from chicken breasts, pull from pan and place on cutting board.
Next, saute garlic and onions in chicken pan until lightly brown, making sure to scrape up any chicken happies' left on the bottom of the pan.
Cut or pull apart chicken breast meat and add back to pan. Add green chilies and enchilada sauce.
Bring to a low boil and then reduce heat and simmer for about 15 minutes. Place tortillas in oven to warm for 5 minutes.
Serve your tacos buffet style, with refried beans, making sure there is lots of cilantro, limes, onions, sour cream and guacamole condiments available. Enjoy!
My thanks to Old El Paso for hosting this #OEPGameDay giveaway! One lucky winner will receive a $10.00 PayPal transfer to use for their own #GameDayFavorites menu items! I did received monetary compensation for my thoughts, however, I only share content I feel will benefit my readers. I’m disclosing this in accordance with the FTC’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising”
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