Freezing leftover chicken taco filling
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  1. #1
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    Default Freezing leftover chicken taco filling

    We had crockpot chicken tacos Thursday night, do you think it would be fine to put in freezer bag and freeze? And then when I reheat I could add a little liquid of some kind and serve. Or do you have any ideas on how to reuse now, Can't have tacos again all out of shells.

  2. #2
    Registered User missyali's Avatar
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    I would do that to. Maybe mix some water and chili powder, cummin, cayene, garlic & onion powder to reheat. I am all about freezing & reusing!

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    Registered User cheles2kids's Avatar
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    Yep, you can freeze it just fine.

    As for other ideas?
    Chicken nachos, on tortilla chips with salad toppings.
    Chicken soft tacos.
    You could even do some chicken quesadillas.

    Hth!
    Michelle in middle Tennessee!


    Ever so slowly rebuilding my stockpile...

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    Registered User Jamauk's Avatar
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    I freeze chicken taco filling all of the time.

    To reuse now, though you could add some refried beans and some chicken broth and heat on the stove ~ it would make a creamy, chuncky soup. Serve with sour cream, crushed tortillas and shredded cheese.

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    Registered User zakity's Avatar
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    Yep, freeze it. It would be some great meat for taco soup.


    taco soup

    leftover taco meat
    water
    bullion that matches the meat (if you have some, veggie bullion works too)
    can of diced tomotoes (or whatever type you have on hand)
    garlic
    spices
    corn (either canned or frozen)
    some salsa (if you have it, I use those partial jars that are hanging out in the back of my fridge or use up the ones that everyone has rejected)
    leftover rice (rice freezes well)
    sliced black olives
    diced onion


    Throw the meat, water, bullion, can of tomatoes, salsa, garlic, spices, and onion in your soup pot and let it cook for a while. I just aim to get the onions cooked well because that is the only way my guys will eat them and let the flavors mingle a little. I throw in the frozen corn and let it cook a little. If the rice is frozen, I will add it in with the corn to let it thaw and warm up. I then add rest of the stuff towards the end because it just really needs warmed and not cooked. Serve with sour cream (if you have it), some shredded cheese (if you have it), and crushed up tortilla chips (if you have it) sprinkled over the top.


    I didn't do amounts because I don't measure when I make soups. They are usually just a bunch of leftover bits that I am using up.

    Actually, that is how this soup was created. I had leftover chicken, leftover rice, three or four tortilla chip bags in the freezer with a handful or two of smooshed up chips that were too small to use for dipping (freezing them keeps them fresher), and a zillion and one jars of salsa that had one spoonful of salsa in them. Well, and it was cold outside and soup sounded good.

    Also, with the measurement thing, we make soup in a 5 gallon soup pot. My measurements would be way off for what most people would make. I dump stuff in, let it cook for a while, and then taste it and see if it needs more spices or whatever. Actually, since everything is basically cooked already, this cooks up really fast. I will even dice up the onion pretty small if I need to be an even faster meal.

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    Member Darlene's Avatar
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    When you reheat just add a little salsa.




  8. #7
    Registered User Michelle's Avatar
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    You could make homemade tortillas too and have soft shell tacos. I have a recipe posted in the cookbook. It's easy, and they're delicious.

    Would you mind posting your recipe for CP chicken tacos in the cookbook? I'd love to try them.

  9. #8
    Registered User cheles2kids's Avatar
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    Quote Originally Posted by Michelle View Post
    You could make homemade tortillas too and have soft shell tacos. I have a recipe posted in the cookbook. It's easy, and they're delicious.

    Would you mind posting your recipe for CP chicken tacos in the cookbook? I'd love to try them.
    Michelle,
    I know you were asking Jamauk, but I thought I'd add in what I do.

    Take your chicken breasts, rinse and place into your crockpot.
    Cover with just enough chicken broth to cover.

    Cook on low for about 5-6 hours. I try to rearrange them every few hours. The take each chicken breast out and shred (this is also the time to remove any gristle or little bit of fat).

    Add the chicken back into the crockpot and then add in (depending on how many breasts you've used), either 1 or 2 packages of taco seasoning mix.
    Stir well and let cook another 30-45 min.

    Then just add to your taco shells, tortillas, or nacho chips.

    Super easy.

    Hth!
    Last edited by cheles2kids; 09-09-2008 at 11:50 AM.
    Michelle in middle Tennessee!


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  10. #9
    Registered User mrsfoamy's Avatar
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    I take just about any kind of leftover meat and put it in a gallon ziploc and squish it around with salsa it it. I send it in DDs lunch with a tortilla - it's her fav.. I freeze it small bits so there enough for each lunch.

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