Mexican Chicken Casserole
This is my first entry submitted to me by a reader of this blog. Yeah!!! It didn't come with a name so I made up a name for it. And it was a HIT in our house. YUM. I think it was suppose to be more of a soup/stew thing, but my husband doesn't do those, so I made it a little thicker.
Before
Took the chicken out and shredded it up
Put it back in the crockpot
We ended up making tacos with it.
And taco salads
So thank you very much to Rachel for sending this recipe to me. Keep them coming.
Mexican Chicken Casserole
INGREDIENTS:
1 onion, chopped (I ended up doing half an onion)
1 (16 ounce) can chili beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (I only used half a can of beer)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts (I used chicken tenders)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
DIRECTIONS:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
1 onion, chopped (I ended up doing half an onion)
1 (16 ounce) can chili beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (I only used half a can of beer)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts (I used chicken tenders)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
DIRECTIONS:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Before
Took the chicken out and shredded it up
Put it back in the crockpot
We ended up making tacos with it.
And taco salads
what happened to the other half a can of beer???
Reply to this
You've inspired me to get off my butt and start cooking! I have no excuse since I'm now at home!! I'm making this tomorrow night
Reply to this
The sight of good food makes my mouth water.
Reply to this