I have come up with two recipes that I love and I am going to share it with those I love. Both of these are for the crockpot so great for a busy day!
Mexican Chicken
8 boneless skinless chicken breast ( this last time I made it I had 4 Chicken breast and 4 boneless porkchops)
1 jar pace picante sauce (mild)
1 can rotel original or mild
1 large can of crushed tomato
1 can small to medium tomato sauce
1 tablespoon season salt ( I use Julio's)
2 teaspoons garlic powder
1 scoop of Mama G's salsa in snap seasoning http://www.mamagcreations.com/ I love this stuff! it makes great salsa and love it for seasoning not only this recipe but it adds a kick to any bland casserole . If you do not have this here is what the back of the canister says it has in it. Dehydrated onion, chili pepper flakes, garlic, salt, cilantro, chili powder and assorted spices. So about a sprinkle of each of these would work :-)
I cut the meat either in halves or thirds. Put everything into the crockpot. Make sure the meat is cover with liquid, if not completely covered add water or chicken broth until covered. Cook on low for 6-8 hours. To test if it is ready get two forks and try and shred one piece. If it shreds easily than it is ready. BEFORE you shred the rest you will want to drain some of the excess liquid. Put the liquid into a measuring cup, you should get between 2-3 cups. Leave enough liquid to cover the bottom of the crock pot, this will keep the meat moist. Now shred the rest.
Spanish Rice
With the liquid in the measuring cup you are going to make Spanish rice the quick way. I use minute rice in the red box.
Now the liquid is going to have some solids from the meat and the salsa and rotel... these are yummy bits! Because of the yummy bits you will need to had some water to the rice.
Typically it is 1 cup of rice to 1 cup of liquid. You are going to add 2 tablespoons to each cup you make. So if you have two cups of liquid you are going to add 4 tablespoons of water. Cook according to the directions on the box. I do it in the microwave.
So this would be the first night meal. We usually eat it as soft tacos.
So the second or even third night you can make the enchilada soup. This last time I froze the left overs until today to make the soup. You are going to want 3-4 cups of meat and about 2 cups of rice.
Enchilada Soup
Your 3-4 cups of meat and about 2 cups of rice that are left over. Mine were still a little frozen when I put them in.
1 large (28 oz) & 1 small 10 oz can of Old El Paso Mild enchilada sauce.
2 cans of reduce fat cream of chicken soup
1 can regular cream of chicken
16 oz of chicken broth... I use the box of chicken broth so this is about half of it. If you want or have a can which is 14.5 that is fine just might add a little water.
1 can black beans drained, rinsed and toweled off.
1 table spoon season salt
2 teaspoons garlic powder
1 scoop of Mama G's ( see above recipe)
1 zucchini cut in half or quarter slices
1 yellow squash cut in half or quarter slices
half a bag a frozen corn
3 roasted green chili's diced or can diced green chili's would work... I would go with the mild.
cook on low for 6-8 hours
I also use the crockpot liners... It has made my life so much easier!!!! Hope you enjoy!
