I am totally stuck in a rut for dinner ideas. Or at least I was until I remembered this recipe I had bookmarked a week or so ago. So glad I remembered! This was probably one of the best meals I have made in a long time.
I took the original recipe from here…Dandy Dishes
Of course I had to change some stuff around and make it all mine right?
Mexican Chicken Bake Serves 4
3 chicken breasts (follow the simple recipe below for Salsa Chicken)
1 can pinto beans (drained and rinsed)
1 ½ tablespoons cumin
1 ½ tablespoons chili powder, or more if you really like it spicy
1 tablespoon garlic powder
1 tablespoon cilantro, chopped
Juice of 1 lime
¼ cup sour cream
salt & pepper to taste
½ cup shredded cheddar cheese
Diced cherry tomatoes
Preheat your oven to 375º. In a large bowl place the shredded chicken, pinto beans, spices, lime juice, sour cream, cilantro and salt and pepper to taste then mix well. Transfer to a lightly oiled baking dish and top with cheese. Pop into the preheated oven for 15 minutes then garnish the top with shredded lettuce, diced tomatoes, avocado slices and serve with a nice dollop of sour cream and your favorite hot sauce.
I jar of good quality salsa (or just you favorite!)
chicken (4 breast or 8 thighs-boneless skinless)
Throw chicken and salsa into a crockpot on low and cook for 4-8 hrs depending on whether or not you had the foresight to thaw your chicken (yes, I throw frozen chicken in here).
Once the chicken is done. You need to remove it from the crockpot and the sauce and shred it. This chicken can now be used in tacos, nachos, or anything else that requires some nicely seasoned chicken!
***We ended up using this dish in tacos, as nachos and just like the picture is! They loved them!!!
***You could also use a rotisserie chicken and shred that in place of the salsa chicken!