![]() SO GOOD! I'll DEFINITELY be making this again maybe even this weekend for our visiting guests. ![]() We made taco salad, burritos, enchiladas, etc. We froze half although we could've easily eaten the entire batch. WARNING: The aromatic sensations are irresistible!!!! This was a HUGE hit. I put everything in the crock pot, massaged it all together by hand, turned it on and walked away. To save time, I bought fresh pre-made pico de gallo (tomato, onion, peppers, cilantro, lime juice, etc -no preservatives just fresh produce/ingredients), I used Knorr chicken bouillon (2 cubes instead of broth), leftover homemade tomato based marinara sauce, frozen crushed garlic cubes (2), and 6 chicken breasts (otherwise they would've spoiled in the fridge), and cumin as called in the recipe. I used my crockpot for this recipe - first on high and then low overnight. I've been craving my favorite Mexican restaurant but trying to cook more at home to insure quality and save money. When crisp, put a sprinkle of Mexican blend cheese on top to melt, served up the chicken mixture, crisp tortilla on top (!), heated some canned green enchilada sauce to go over tortilla, garnished with sour cream and some raw, chopped onion.OMG This was the lazy person's chimichanga!Bonus was low fat, inexpensive, and absolutely delicious. The dip is ready when all the cheeses have melted and the dip bubbles around the edges. Cook the dip: Cover and cook on HIGH for 1 hour, stirring after 30 minutes. Add the cream cheese, dressing, hot sauce, and cheddar cheese and stir to combine. (Did not add any butter, water, broth, salt or tomato sauce.) Put burner on low, covered skillet, poured a glass of wine and watched TV news, let it cook down about an hour.Located some flour tortillas, rubbed a few with drop of olive oil both sides, toasted in another cast iron skillet set on low burner, toasting both sides. Combine dip ingredients: Return the shredded chicken to the slow cooker. I was too lazy to chop cilantro (which I love but had).I threw all this into a heavy cast iron skillet along with the cumin, marjoram, pepper and chicken. I chopped those along with the garlic and onion in recipe. ![]() I wanted to cook it again, long and slow to rescue it for another meal.So, I came across this recipe, doubting it would resuscitate the chicken to a much enjoyed state, but unwilling to throw out the chicken.Here's what happened: I had fresh tomatoes, Ancho peppers and Salsa peppers (hot) from the garden (last gasp of Summer). ![]() I had four day old cooked chicken I did not want to throw out, but afraid to eat as was. A miracle happened with my adaptation of this recipe. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |