Over the Border

We spend a lot of time at the beach!

After a day of swimming, boogie boarding, surfing, and sunburning, I'm usually in the mood for something spicy and delicious.

Here's a quick recipe that you can use for a quick weeknight meal. I prefer Chicken, but this would also work great with a slow cooked beef.

1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can refried beans, warmed
10 Tortilla shells

Optional Toppers: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole
Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
Spread warmed refried beans on tortilla shells.
Top with hot chicken mixture and any other desired toppings.