If I’d known how good this would turn out (it was a thrown together thing), I’d have taken better notes of amounts and such. So, this post will be mainly for my own future reference…
I laid corn tortillas in the bottom of a 4qt casserole (six stacks of two, overlapped).
I drained a package (a pound?) of Young Guns brand mild green chiles (got it at Albertsons), two cans of diced fire roasted tomatoes, and then poured that in.
I diced a whole yellow onion and added that.
Then, I laid thin chicken tenderloins over all that and poured a jar of 505 brand green chile sauce over it.
I then generously sprinkled chili powder, garlic powder, and cumin.
Finally, I liberally topped it with Walmart Fiesta Blend cheese.
I covered it with foil and baked it at 400 for what must have been an hour.
It was tha bomb.
And I must make it for guests.
Btw, wine is a rarity anymore but I served it with something new we found…
… and the pairing was extraordinary!
This is great for feeding many people, feeding a few people a few times, or to freeze to have on hand.
Simple as it sounds…
Firstly, I boil the chicken, drain it, shred it, season it, throw it back in the pot.
Then, I add whatever sounds good – diced tomatoes, green chiles, corn, black beans, pinto beans, onion, whatevs – and let that simmer a while.
If I accidentally make it too liquidy, I just add some brown rice and cover it on low for a half hour or so. Or, I might add precooked rice anyway, just to stretch it further.
Put some on a flour tortilla, add some shredded cheese, some bell peppers, roll it up, put it on a cookie sheet.
Bake 25 mins or so @ 400.
They’re crunchy and amazing.
The mix the way I make it is pretty mild for my culinary constituency but I add some crushed red pepper to the ones I roll for myself.
I throw the mix in the fridge and roll ’em up the next night for leftovers or even easy lunch. Also, I put some in a gallon freezer bag, flattened, in the freezer for a quick-thaw emergency meal. All you need is cheese or whatever toppings and, here in New Mexico, we always have tortillas on hand :)
As simple as it sounds and they were tha bomb!
Finely chopped chicken, with tomatoes, avocado, sautéed onions, and we used a mix of mild cheddar and mozzarella. We got a thin-sliced multi-grain bread that worked well.
Laid ’em in a non-stick pan on lowish medium heat until ready to flip and then until ready to serve, which was done with fries and ranch dressing.
I cooked a pound or more of chicken breast tenders in a pan with olive oil, garlic, etc. – nothing exotic.
I added about an equal amount of broccoli (steamed in the microwave) and heated it all together with a lid for a few minutes.
Meanwhile, I was preparing some cornbread stuffing. I made too much – one box (7ish oz?) probably would have been enough.
I made it with onion and celery.
Finally, I mixed condensed cream of chicken soup into the chicken & broccoli mixture until it was saucy but not stew.
In a 4qt casserole, I spread the chicken/broccoli/sauce mixture then some (not a lot) cheddar cheese and finally some stuffing/onion/celery mixture on top – not a solid layer, it’s easy to have too much.
30mins @ 375 uncovered melted the cheese, got the sauce bubbling, and just the right crunchiness for the stuffing.
I really liked it but it’s not very substantial and I don’t know what side would be appropriate.
Terra and I loved this.
I served it with flour tortillas but should have done tortilla chips instead.
The only modifications I did were I didn’t add the paprika (didn’t have any) and I used red kidney beans instead of black and pinto. I bought them but accidentally used them in a recipe the other day that I was supposed to use the kidney beans in :P
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can yellow corn, drained OR 1½ cups frozen corn
8oz tomato sauce
28oz diced tomatoes
1 can fat-free chicken broth, reduced sodium
4oz can green chilis
1 lb boneless, skinless chicken breasts – frozen is fine
1 tbsp chili powder
¼ tsp garlic powder
¼ tsp oregano
½ tsp paprika
½ tsp onion powder
½ tsp crushed red pepper
2 tsp cumin
1 tsp salt
1 tsp black pepper
As early as the night before combine all ingredients in a large crockpot. Stir well.
When ready, cook on low heat for 5-6 hours.*
Thirty minutes before serving pull chicken from the mixture, shred, and return to crockpot.
I loved this…
Another unhealthy comfort food Pinterest recipe…
First, I made a box of Stove Top stuffing.
Then I diced up some uncooked chicken breasts – it was less than two pounds.
I combined about a can and a half of condensed cream of chicken soup and almost a cup of milk and stirred it until it was smooth.
Then, I added a cup of mozzarella cheese and stirred that in.
I put the chicken in a 4qt casserole and added the sauce and mixed it all up.
I spread almost another cup of cheese and covered it with the stuffing.
30mins @ 375
Served with broccoli and I thought it was amazing. My culinary constituency was less impressed.
From here… http://highheelsandgrills.blogspot.com/2012/09/8-can-taco-soup.html?m=1
1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can pinto beans, drained and rinsed 1 (14.5 oz.) can petite diced tomatoes, drained 1 (15.25 oz.) can sweet corn, drained 1 (12.5 oz.) can white chicken breast, drained 1 (10.75 oz.) can cream of chicken soup 1 (10 oz.) can green enchilada sauce 1 (14 oz.) can chicken broth 1 packet taco seasoning
And that’s all there is to it. The only change I made was I didn’t use canned chicken – I added about a pound of chicken breast strips I cut up. It was great but I think it’s safe to assume lots of sodium and preservatives. Served it with tortilla chips, then with flour tortillas the next night – both were great.
This was the recipe on Pinterest…
Thanks, Crockpot! 1 cup pineapple juice, 1/2 cup packed brown sugar, 1/3 cup light soy sauce, 2 pounds chicken breast tenderloins, 6-8 hours on low http://pinterest.com/pin/18366310951669555/
I added a packet of crushed red peppers.
I cut up the chicken after about an hour. Once again, the chicken all just kinda fell apart. That keeps happening to me with chicken in a crock pot. Maybe I need to leave the breasts whole until the very end? Or maybe it’s because I used chicken breasts instead of tenderloins?
And I expected it to have a thick, glazy kinda sauce but, no, it was thin.
And it wasn’t spicy – I guess I should have added more peppers? Or wait until the end to add them?
I mixed it up with stir fry vegetables and put it all over oriental rice.
It wasn’t particularly bad but it wasn’t anything special. I expected awesome.
Chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions…YUM – http://pinterest.com/pin/376613587558465313/ I should have used 3lbs of chicken – it was not nearly enough. But it was very good. Btw, I used chicken breast tenderloins rather than whole breasts. And we boiled the chicken and added the taco seasoning to the sauce when we baked it.
What was excellent the first time I made it was pretty bad this time because I changed it too much – partially on purpose, partially by accident.
Here’s what I did this time…
I laid nearly 2lbs of chicken thigh strips in a 4qt casserole, and then poured over the following mixture:
: : 2lbs mild green chiles
: : 1 can diced tomatoes
: : 1/2lb corn
: : 1 can black beans (drained)
: : 1 1/2 cup water
: : 1 can condensed cream of chicken soup
: : 1 cup sour cream
: : 2 cups brown rice (not instant)
I covered it with foil and baked it for over two and a half hours (the last half hour uncovered) and the rice still wasn’t fully done.
What happened was it didn’t occur to me until I was making the mixture that I’d used way too much chiles. I had forgotten I’d only used one cup before and this was more like three or four, maybe more.
I was prepared for some difference because I was adding the corn and beans this time. But this was too much variance from the original recipe. I added more sour cream but only had one can of CofC.
It turned out too liquidy, not creamy at all. Blah. It wasn’t horrible but it wasn’t nearly as good as before and the texture wasn’t there. Oh, and it filled up the casserole and overflowed it a bit as it cooked. I suspected this might happen so I had a cookie sheet under it.
Btw, the other changes like increased rice and chicken was to try to make up for all the accidental extra chile.