Slow Cooker Chicken Fajita Tostadas

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Slow Cooker Chicken Fajita Tostadas


My husband and I were having a conversation about Tex-Mex food the other day- it’s basically all the same ingredients, assembled in different ways.
And I couldn’t love it more!!

My kids love pizza, so I hyped these up at Mexican pizzas and they were so excited. They gobbled them up and wanted more- that’s a win in my house!

Slow Cooker Chicken Fajita Tostadas
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

An easy slow cooker recipe that is prepped in a matter of minutes. Let your family add their favorite toppings for a dinner everyone will love!
Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 cup salsa
  • 1 (1 oz) fajita seasoning packet (or taco seasoning works great too!)
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 (16 oz) can refried beans (or homemade refried beans)
  • 8 (6″) corn tostadas

Instructions
  1. Spray slow cooker with non-stick cooking spray and place chicken breasts inside. Top with salsa and fajita seasoning and cook on low for 5-6 hours or 2-3 hours on high.
  2. Remove the chicken breasts and shred the chicken with two forks. Return the shredded chicken to the crockpot, along with the sliced peppers and onion. Cook on high for 30 minutes or until the peppers are tender.
  3. Spread refried beans on the tostadas, layer with chicken and pepper mixture, then top with your favorite fajita toppings (sour cream, tomatoes, cheese, salsa, avocado, etc).

Looking for more Mexican slow cooker recipes?
Slow Cooker Flank Steak Fajitas
Slow Cooker Beef Enchilada Stack
Sweet Pork Quesadillas
Slow Cooker Shredded Beef Tacos
Chicken Burrito Bowls

Camille Sig

Other interesting food sites:

Green Chile Enchilada Casserole

 

We tried this recipe the other day and ABSOLUTELY loved it! It was so easy, plus we really had every single ingredient on-hand. We’re big fans of anything with green chile sauce – so this was a BIG hit at our house. It takes just a few minutes to throw together, and while it’s baking you have time to throw together a side dish or clean up the kitchen (that’s my kind of recipe!).


green-chile-enchilada-casserole


 

Green Chile Enchilada Casserole
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

This is a personal favorite because it’s so easy to throw together! It’s a great dish when you don’t have a lot of time (and there’s not a lot of ingredients!).
Ingredients
  • 4 chicken breasts, cooked and shredded
  • 9 10-inch white flour tortillas (you can use corn if you like)
  • 1 28-oz can green enchilada sauce
  • 2 cups shredded Monterey Jack cheese
  • 1 8-oz container sour cream

Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 8×11″ baking dish.
  2. Pour ¼ of the enchilada sauce on the bottom of the baking dish.
  3. Rip up 3 tortillas and cover the enchilada sauce layer. Top with half the chicken, ⅔ cup of cheese, ½ cup sour cream, and another fourth of the enchilada sauce. Repeat.
  4. Top the last layer of tortillas with the last of the enchilada sauce and the last ⅔ cup of cheese.
  5. Cover and bake for 45 minutes. Serve warm.

Notes
I like it best served with a little extra sour cream, tomatoes, and cilantro.

Recipe adapted from: All Recipes

green-chile-enchilada-casserole-square

Looking for more quick and easy dinners?
Barbecue Sloppy Joes
Man Catching Chicken
Chicken Bacon Alfredo French Bread Pizza
Chicken and Black Bean Enchilada Skillet
Baked Honey Chicken Tenders

StephSignature-001 - Copy

Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.

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Slow Cooker Beef Enchilada Stack Recipe

 Slow Cooker Enchilada Stack Recipe SixSistersStuff


My husband absolutely loves enchiladas. I love them too, but sometimes I hate making them because they take a long time- all the rolling of each enchilada (I know, I know . . . I am a lazy cook!).

This recipe has everything that regular enchiladas do, it’s just stacked in your slow cooker instead of rolled into a pan. Half the work with all the flavor? Yes please!
I also love that I can make it during the day (I usually throw it together in the morning when my kids are getting along and not fighting), then when that bewitching hour of 5 pm rolls around and my kids turn hangry (hunger+angry = hangry), dinner is ready for them.

4.7 from 3 reviews

Slow Cooker Beef Enchilada Stack Recipe
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

All the flavor of beef enchiladas with half the work – this is an easy recipe your whole family will love.
Ingredients
  • 1 lb ground beef
  • ½ cup green pepper, diced
  • ½ cup yellow squash, diced (this is optional, but I try to sneak in vegetables where I can!)
  • 1 onion, diced
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup salsa (I love Herdez brand)
  • 1 (10 oz) can red enchilada sauce (any heat level you like – I used mild)
  • 1 (1 oz) packet taco OR enchilada seasoning
  • 2 cups colby jack cheese, shredded
  • 6 (6″) corn tortillas
  • your favorite enchilada toppings (sour cream, avocado, tomato, green onion, salsa, etc)

Instructions
  1. Line a 6-quart slow cooker with a slow cooker liner (this is optional, but I highly recommend it. It makes clean up a breeze). Spray the liner (or your bare crock pot) with non-stick cooking spray.
  2. In a large skillet over medium high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.
  3. Reduce heat to low and add rinsed beans, salsa, ½ can of the enchilada sauce, and taco seasoning and heat. Let simmer for 5 minutes so that the flavors can meld together.
  4. Pour ⅓ of the meat mixture in the bottom of the slow cooker, sprinkle ½ cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.
  5. Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining ½ cup of cheese.
  6. Cover with lid and cook on low for 3-4 hours (just until it’s heated through).
  7. Scoop servings onto plates and top with your favorite toppings.

Recipe inspired by Taste of Home

Here are some great side dishes that will go with this recipe:
Mexican Street Corn Salad
Cheesy Refried Bean Bake
Queso Blanco Dip
Skinny Taco Dip
Easy Mexican Salsa Rice

Camille Sig

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Baked Taco Taquitos Recipe

 Baked Taco Taquitos Recipe Six Sisters Stuff


One meal that I can always get my picky eater kids to eat is tacos. However, I can only handle so many breakdowns about broken taco shells from my kids. One of my favorite meals are our Chicken Bacon Ranch Taquitos, so I thought that I could just apply that same technique to our taco night . . . and it was a smashing success! We didn’t have tears over any broken taco shells and everyone cleared their plate. That is definitely a mom win!

Baked Taco Taquitos Recipe
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 5
 

A fun twist on tacos- delicious and flavorful taco meat rolled up in a tortilla and baked to perfection!
Ingredients
  • 1 lb lean ground beef
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 medium onion, diced
  • 1 (1 oz) packet taco seasoning (or 2-3 tablespoons of Homemade Taco Seasoning)
  • 2 cloves garlic, minced
  • 1 cup chunky salsa
  • 1 cup cheddar cheese, shredded
  • 20 (6 inch) flour tortillas
  • non-stick cooking spray
  • salt to taste

Instructions
  1. Preheat oven to 425 degrees.
  2. Cover a large baking sheet (I use a cookie sheet) with aluminum foil and spray lightly with cooking spray.
  3. In a large skillet, heat oil and add onion and garlic – saute for about 5 minutes until soft. Add beef and taco seasoning, cooking until meat is browned. Add beans and salsa. Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.
  4. Spoon 2-3 tablespoons of the taco meat mixture into a tortilla, topped with a pinch of shredded cheese and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times (I had to use two baking sheets because all of my taquitos would not fit on one). Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like to use sea salt).
  5. Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes. Serve with salsa or your favorite taco toppings.

Need the perfect side dish for these taquitos? Here are some of our favorites:
Slow Cooker Refried Beans (without the refry!)
Easy Mexican Salsa Rice
Black Bean and Corn Salsa
Mexican Street Corn Salad
Fresh Mexicorn

Camille Sig

Check out the NEW Six Sisters’ Cookbook!

With over 150 recipes, we have put together 52 menu plans to make meal time a lot easier.
You can order our book HERE on Amazon!

 

 

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Other interesting food sites:

Mexican Street Corn Salad Recipe

Mexican Street Corn Salad Recipe Six Sisters Stuff


My husband and I recently found a little local restaurant that serves amazing Mexican food. They also had an all-you-can-eat salsa bar, which is pretty much heaven to me. I could eat salsa for every meal and never get bored of it!

My husband order some amazing combination plate that had a little but of everything on it- including a piece of Mexican Street Corn. He took a bite of it and immediately handed it to me so that I could try it too. OH. MY. GOODNESS. Where had this been all my life?!

It’s was cheesy, creamy, and loaded with flavor. Hands down the best corn on the cob I had ever tasted.

I came home and googled it, which then pulled up Mexican Street Corn Salad . . . brilliant!! So much easier than coating each cob of corn individually- you just toss it all together in a big bowl and serve. Perfecto.

4.8 from 4 reviews

Mexican Street Corn Salad Recipe
Author: 
Recipe type: Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

In many Mexican restaurants, street corn is one of my favorite dishes. Throw all the ingredients together in a bowl for this delicious salad!
Ingredients
  • 1 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
  • 2 tablespoons olive oil
  • 3 tablespoons mayonnaise (I used light)
  • 3-4 oz Cotija cheese, crumbled (I found this over in the specialty cheese section of the grocery store, but you could also use feta cheese)
  • 2 tablespoons lime juice (fresh is my favorite)
  • 1 tablespoon jalapeno peppers, finely chopped
  • ⅓ cup fresh cilantro, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 2 cloves garlic, minced
  • ½ teaspoon chili powder
  • salt and pepper to taste

Instructions
  1. Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
  2. While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
  3. Serve immediately and store any leftovers in the refrigerator.

Recipe adapted from Serious Eats.

Looking for other vegetable side dishes?
Ranch Roasted Carrots
Cheesy Zucchini Sticks
Grilled Vegetable Kebobs
Italian Fresh Green Salad
KFC Copycat Coleslaw

Camille Sig

Have you checked out our new website, Six Sisters’ Style?
We share our tips and secrets on clothing, fashion on a budget, style, beauty, and so much more!

You can follow Six Sisters’ Style on Instagram, Facebook, and Pinterest.

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Mexican Street Corn Salad Recipe Six Sisters Stuff 1

 

Other interesting food sites:

Chicken and Black Bean Enchilada Skillet Recipe

Chicken Enchilada Skillet Recipe Six Sisters Stuff


Happy Father’s Day!
We are so grateful for the men in our lives- especially our husbands and dad.
They have made us into who we are today (and supported us every step of the way!).

When we started this blog, it was mostly to stay in touch with one another as sisters starting moving all around the country. We had no intention of it growing into what it is today. After we had been blogging for a couple of months, we told our cute dad what we were doing and the number our hits our blog was getting each day. We mentioned to him that we wanted to take our blog to the next level and turn it into more of a part-time job for us. He kind of just laughed and told us that even though that was a lot of page views to us, it wasn’t much to work with. We kept at it, adding new posts everyday and growing our page views. We came back to him a few months later and asked him to help us with monetizing our blog and turning it into a business. He has a degree in computer business and had started a couple of businesses himself, so this was right up his alley.

Fast forward to today- our dad eventually quit his full-time job and works for us. He is the brains behind The Blogger Network, Build Your Blog Conference, and My Recipe Magic, plus he has to work with us on a daily basis (which can be a challenge sometimes!). We are so grateful for him and all that he does for us. We would not be where we are without him.

We love you Dad!!

Square Chicken Enchilada Skillet Recipe Six Sisters Stuff

Now onto the recipe . . .
I feel like I have been in a dinner rut lately. I just have little motivation to do much in the heat of summer, so the less time I can spend in the kitchen, the better! This recipe comes together in a matter of minutes and tastes just like enchiladas with a fraction of the work. My family loved it and I know yours will too!

4.5 from 2 reviews

Chicken and Black Bean Enchilada Skillet Recipe
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 5
 

Have dinner on the table in a matter minutes with this easy one-skillet meal!
Ingredients
  • 8 (6-8″) corn tortillas, cut into bite-size strips
  • 3 cups cooked chicken, shredded
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 (10 oz) can Rotel (diced tomatoes and green chilis), undrained
  • 1 (10 oz) can enchilada sauce
  • 1 (15 oz) can black beans, rinsed and drained
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 cup shredded cheddar cheese, divided

Instructions
  1. Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.
  2. Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
  3. In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.
  4. Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).

Looking for more skillet recipes?
Skillet Spaghetti
20 Minute Skillet Pork Lo Mein
Skillet Parmesan Chicken
Breakfast Skillet
Skillet Chicken and Dumplings

Camille Sig

Be sure to check out our new Six Sisters’ Store where you can find all our favorite kitchen and baking supplies.

six sisters store 2

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Grilled Taco Chicken Recipe

 grilled taco chicken recipe sixsistersstuff


If you haven’t noticed by now, I absolutely love Mexican food. I could eat chips and salsa for the rest of my life and be so happy. :)
When I was deciding what to make for dinner this week, I was thinking about Mexican food and realized that we don’t really have any grilling recipes that fall under that category! So, I got to work.

I think that chicken that has been marinated is so tender and moist, so I knew that I wanted the chicken to marinate in something Mexican-y. I have my container of homemade taco seasoning that I keep on hand, so I started there and just started throwing in my favorite ingredients. The end result was an amazing recipe that I topped off with Elyse’s quick pico de gallo. This chicken is awesome by itself or perfect to put on tacos or any other Mexican dish!

Grilled Taco Chicken Recipe
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 5
 

Using ingredients you have on hand, this chicken is tender and full of flavor!
Ingredients
  • 4-6 boneless skinless chicken breasts
  • ¼ cup lime juice
  • ¼ cup vegetable oil
  • 1 (1 oz) packet taco seasoning (or 2 tablespoons of homemade taco seasoning)
  • 1 garlic clove, minced
  • ½ teaspoon cumin

Instructions
  1. In a gallon-sized resealable bag, pour in lime juice, vegetable oil, taco seasoning, garlic, and cumin. Mix well and add in chicken breasts. Place in fridge and let marinate for at least 30 minutes (although I highly recommend a at least 4-6 hours).
  2. Remove chicken from marinade and discard marinade. Place chicken on a grill heated to medium-high heat. Let chicken cook until it is no longer pink on the inside (and has reached an internal temperature of 165 degrees F), turning as needed.
  3. Serve chicken topped with pico de gallo or your favorite salsa.

Looking for more grilled chicken recipes?
Grilled Balsamic Chicken
Grilled Asian Chicken
The Best Grilled Chicken Recipe
Grilled Chicken Ranch Burgers
Grilled Caprese Chicken

Camille Sig

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square grilled taco chicken recipe

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