Thursday, April 2, 2009
Day 66: Ooey Gooey Mexican Chicken
This recipe comes from my friend, Erin. She has two little ones 2 and under. So crockpot meals are great for her, in that she can prepare dinner during nap time. This looks so delish. Thanks, Erin!
*3 chicken breasts (cooked and shredded) (I use one big can)
*1 can cream of chicken
*1 can cream of mushroom
*1 cup salsa
*1 (15-ounce) drained and rinsed black beans
*1 (4-ounce) diced green chilies
*1 tsp. chili powder
*1 tsp. cumin
*¼ tsp. pepper
1 ½ cups shredded Monterey jack cheese
*Mix together and label and freeze. When ready to cook put in the crock pot and stir cheese in at the end. Serve in tortillas or serve in a bowl with tortilla chips and sour cream - or option 2: use 3 Large Chicken Breasts (or 4 medium ones) - fresh, or defrosted (the extra water makes it a bit runny) put with the other ingredients (excluding the cheese) straight into the crock pot and let cook on low for about 5-6 hours. I turned it to high for the last 1.2 an hour or so. you can add all the cheese to it, or keep some to go on top. we ate it as a burrito, used it for chip dip, and the kids actually ate it as well.