Shel's Tex Mex Dinner
By: Shelley King-Steimer
Published: Monday, February 22, 2010 - 11:11am

Ingredients




1 Spilt Chicken Breast
2 cans of RoTel Tomatoes with Green Chilies
1 can Green Enchilada sauce
2 cans refried beans
1 bag of Mexi Cheese
1 Sour Cream
1 Hidden Valley Spicy Ranch
1 Santa Fe Rice

Preparation

1 Cook the Spit Chicken on low in a crock pot with 2.5 cups of water.  (I usually do it overnight, which is 8-10 hours, just easier for me.  But you can adjust times) 2 De-bone chicken and shred, put in Ziploc in Frig until you are ready to make dinner. 3 In a large pan, warm chicken, 2 cans of Rotel Tomatoes with green chilies, and Green Enchilada Sauce. 4 While you are warming chicken mixture, also be warming refried beans. 5 Make Santa Fe Rice (I use Uncle Bens) 6 When everything is warm and ready to serve, layer refried beans on 4 tortillas, add chicken mixture, and add cheese. 7 Drizzle heated Spicy Ranch over the tortillas. 8 Add Sour Cream on top! 9 Serve with Santa Fe Rice!

About


This recipe was a total mishap but it turns out to be one of my husband's favorites!!  A couple of weeks ago we strayed from the menu because we were so wanting Chicken and Noodles.  So I put a split chicken in the crock pot in 2.5 cups of water and cooked it all night on low!!  It smelled so good!!  The next morning I was up shredding and picking the bones out of the chicken!  That is when the phone rang and we received a dinner invitation we could not refuse!  So I put a Ziploc bag of shredded chicken in the frig!!  The next day, I wanted to make sure I used the chicken...Shel's Accidental Tex Mex Dinner was born and it is so so EASY!!!