Put some yummy in your tummy

20170321_125009 (1)My name is Rhonda and I am a foodie. I love shopping for it, making it, and especially eating it. For over a week, I was craving mexican food. Now, the hubs and I are within walking distance of a fabulous mexican restaurant (El Mirador), but I had the urge to slip into “domestic goddess” mode, so I came up with my own mexican dish last night. I found a recipe for a chicken enchilada bake on Pinterest which I tweaked to suit our palates in the best way possible. And here it is….

Ingredients first:

2 lbs. boneless chicken breasts

Taco seasoning mix

1 can Ro-tel tomatoes (should always have this in your pantry IMHO)

So…put the chicken breasts in your crockpot. Sprinkle them with a generous amount of taco seasoning mix. Crack open your can of Ro-Tel and pour it over the chicken. Add a little bit of water. Cook on low for 6 hours or so. Be sure to enjoy the aroma.

Take chicken out of crockpot. Shred it with forks.

Now for the rest of the ingredients:

2 cans black beans

1 can green chilies (more if you like)

2 cups of shredded mexican cheese

2 cans red enchilada sauce

Green onions (I used a couple of bunches of them)

1/2 package or so of corn tortillas

Then you take a 9×13 baking pan and do some layering, like you’re making lasagna. Start with pouring about half  a can of enchilada sauce into the pan. Rip up some corn tortillas in half and lay them on top. Then 1/3 of the black beans (rinse and drain them first), 1/3 of the green chilies and green onions, then 1/3 of the chicken and 1/3 of the shredded cheese. Then do another layer of the tortillas, 1/3 of the enchilada sauce, beans, chilies, green onions, chicken, then more cheese. Do a third layer of all, then top with more tortillas and pour the remaining enchilada sauce over all. Cover the pan with aluminum foil and bake at 350 for about 20 minutes. Then take the foil off, cover with some more shredded cheese and bake another 10 minutes. Once it’s out of the oven, you can top it with whatever you like. I used some diced up avocado, sour cream and salsa.

If you enjoy a good mexican dish, you must try this. It is sooo good. And it leaves lots of leftovers. Speaking of leftovers, I think it’s lunchtime.

Happy cooking, friends!

 

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