That's what's on the menu for tonight. This was a pretty quick and easy meal to put together and would make a great weeknight meal. The chicken marinates overnight and is so juicy! Just delicious. So here's what you need to get started.
I had planned to serve these with the tomatoes on the side, but forgot they were in the fridge. Also, I have no clue why I had butter in this picture. I was cooking two different things at the time this picture was taken and I'm certain the other recipe called for butter, but this one does not. I guess I just mixed things up a little. Oops!
1/4 cup oil 1/2 cup lime juice Zest from one lime 1 tsp red pepper flakes 1/4 cup chopped cilantro 2 large boneless skinless chicken breasts Chili powder Salt | Pepper Garlic powder Onion powder About 3 cups fresh chopped spinach 6 cups shredded Monterey Jack cheese 24 8" flour tortilla shells Salsa Sour cream |
Begin by combining oil, lime juice, lime zest, red pepper flakes and cilantro in a gallon size plastic zipper bag. Seal and squish it around to mix everything up really well. Poke your chicken breasts all over with a fork so that the marinade can really be absorbed by all of the meat. Open your bag back up and smell. The smell of it is amazing. You can skip that step if you want, but I recommend that you experience this step. You won't regret it. This is where the chicken gets plopped into the bag, the bag gets sealed and you shake things up a bit in there so that marinade covers both chicken breasts entirely. Now, put the bag into the fridge and forget about it until tomorrow. |
Alright, so the next day, take the bag out. Chicken comes out of the bag and onto a plate or baking sheet and you sprinkle it with salt, pepper, garlic powder, onion powder, and chili powder. Tailor the amount of these to your tastes. I didn't measure them, I just poured it on until it looked good to me. Now, put 'em on the grill.
Cook your chicken until the internal temperature reaches 165°. Remove from the grill and cut into thin slices.
Now layer one side of a torilla with first the cheese, then the chicken and lastly, the spinach. Fold in half and continue to fill tortillas until all the filling is gone. I was able to get 24.
Once you've filled all the tortillas you're going to be able to, put them on the grill and cook for 1-2 minutes each side. And that's it. I serve this with sour cream and salsa, but you could certainly enjoy these with guacamole if that's more to your liking. This meal only took me about 35 minutes to put together once the chicken had been marinaded overnight.
Note: I am serving a family of 9 and we had a couple left over for lunch, so if you are feeding fewer people, I would probably cut everything in half.
Note: I am serving a family of 9 and we had a couple left over for lunch, so if you are feeding fewer people, I would probably cut everything in half.
So there's one of my easier meals. I hope that you enjoy it and I'll see you back here tomorrow for a peek at what's on the menu for Saturday. See you then!