What else to do with a snowy Saturday night?
Sorry…the margaritas made me forget to take a pic before we feasted.
GF Margaritas…I made these first so I could sip and cook. ***I like my margs strong, so adjust to your liking.
8-12 limes…squeeze the juice to get 1 cup of fresh lime juice
4 oz (or so..) of Jose Cuervo Gold
3 oz Gran Marnier
2/3 cup simple syrup (simmer 1/3 cup sugar and 1/3 cup water)
GF Chicken EnchilAHdas…preheat to 350 degrees.
One package GF corn tortillas (I used Trader Joe’s)
2-3 good size chicken breasts
2 TBSP tequila
Juice of 1 lime
1 tsp. cilantro, cumin
1/2 tsp. garlic powder, mild chili powder, salt, pepper
***Drizzle some olive oil at the bottom of a Crock Pot, the put all of these in the crock pot for 4-6 hours on high; your house will smell delicious!!!!
Filling:
Shred the chicken…then in a separate bowl, mix:
1 block of cream cheese/equivalent of Greek yogurt
1 block of hand-shredded cheddar
One small jar of picante sauce
Mix the shredded chicken with half of the sauce mix. Fill corn tortillas with the chicken mix, then place with the crease side down into an olive-oil sprayed glass pan.
Top the beauties with the remaining sauce. Bake for 20 mins at 350.
Pour a margarita and kick back and enjoy!!!!
Sorry…the margaritas made me forget to take a pic before we feasted.
GF Margaritas…I made these first so I could sip and cook. ***I like my margs strong, so adjust to your liking.
8-12 limes…squeeze the juice to get 1 cup of fresh lime juice
4 oz (or so..) of Jose Cuervo Gold
3 oz Gran Marnier
2/3 cup simple syrup (simmer 1/3 cup sugar and 1/3 cup water)
GF Chicken EnchilAHdas…preheat to 350 degrees.
One package GF corn tortillas (I used Trader Joe’s)
2-3 good size chicken breasts
2 TBSP tequila
Juice of 1 lime
1 tsp. cilantro, cumin
1/2 tsp. garlic powder, mild chili powder, salt, pepper
***Drizzle some olive oil at the bottom of a Crock Pot, the put all of these in the crock pot for 4-6 hours on high; your house will smell delicious!!!!
Filling:
Shred the chicken…then in a separate bowl, mix:
1 block of cream cheese/equivalent of Greek yogurt
1 block of hand-shredded cheddar
One small jar of picante sauce
Mix the shredded chicken with half of the sauce mix. Fill corn tortillas with the chicken mix, then place with the crease side down into an olive-oil sprayed glass pan.
Top the beauties with the remaining sauce. Bake for 20 mins at 350.
Pour a margarita and kick back and enjoy!!!!
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