My favorite foods!

     I'm one of those people who could eat Mexican food 5 days a week. Salsa, I could eat with a spoon. I know I'm not alone here, several of my close friends are right there with me. That said, I've been craving salsa among other things but I just didn't want to go out.
     Food allergies and intolerances make eating out difficult. Waiters look at me funny when I ask them to hold the cheese and sour cream. Yeah, I know! Those are the best parts but I can't eat them. I might dip a chip in my husband's cheese dip but that would be the extent of it. So this weekend I decided it was time for me too cook up a batch of our favorite tortilla chicken.
     This recipe requires salsa, so I whipped up a batch of that too. We've already eaten half of what was left over from the chicken. LOL!
     I found the basic recipe on Pinterest months ago and it's become a favorite at my house. I can do so much with it and it's EASY! It cooks in the crock pot which is totally my favorite kitchen gadget too. It is certainly one of the few things I wouldn't want to do without. We have tacos, taco salads or sometimes I just eat it with chips. It's that good.
     Tomorrow, I'm going to roll the cooled chicken in corn tortillas (gluten free of course), top them with enchilada sauce and a little cheese (I'll scrape mine off) and bake it for a bit. Hubby's looking forward to tomorrow's dinner, he loves enchiladas.

Salsa

1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon chopped jalapeños (I buy them chopped in a jar rather than sliced)
1 bunch cilantro, minced
1/3 cup fresh lime juice

I stir this up and use my immersion blender on it. Hubby prefers a smoother salsa rather than chunky. Either way, it's delicious!

1 - 14.5 ounce can petite diced tomatoes
2 - 14.5 ounce cans crushed tomatoes
(I prefer Red Gold brand)
1 teaspoon salt
1/2 teaspoon black pepper

Stir this up well and let it sit while you get everything else put together.

Tortilla Chicken

In the bowl of your crock pot stir together:

2 cups salsa
2 tablespoons Corn Starch
2 teaspoons Chili Powder
1 rounded tablespoon dried minced onion
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon Paprika
1/4 teaspoon Cayenne

Add 4 boneless, skinless chicken breasts to this, turning to coat.
Cook on High for 3 hours. Shred the chicken up with a couple of forks when it's done and Enjoy!

Just so you don't wonder...this is my taco seasoning. I created my own mixtur since most of the prepackaged ones have flour and authorized yeast extract. Both cause issues at my house.

Brown 1- 1 1/2 pounds ground beef.
Stir in -
2 tablespoons Corn Starch
2 teaspoons Chili Powder
1 rounded tablespoons dried minced Onion
1 teaspoon salt
1 teaspoon Paprika
1/4 teaspoon Cayenne
1 cup beef stock (I use Kitchen Basics)

Cook until bubbly and allow to sit for a few minutes before serving.