Shel's Accidental Tex-Mex Dinner recipe was a total mishap but it turns out to be one of my husband's favorites!!
Course: Main
Servings: 6
Author: Shelley King
Ingredients
1lbSplit Chicken Breast
2cansRoTel Tomatoes with Green Chilies
1can Green Enchilada sauce
2cansrefried beans
1bagKraft Mexican Cheese
1containerSour Cream
1bottleHidden Valley Spicy Ranch
1packageSanta Fe Rice
Instructions
Cook the Split 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)
De-bone chicken and shred, put in Ziploc in Frig until you are ready to make dinner.
In a large pan, warm chicken, 2 cans of Rotel Tomatoes with green chilies (DRAINED), and Green Enchilada Sauce. and Preheat oven to 350.
While you are warming chicken mixture, also be warming refried beans.
Make Santa Fe Rice (I use Uncle Bens)
When everything is warm and ready to serve, layer refried beans on 4 tortillas, add chicken mixture, and add cheese.
Put Wrapped tortillas in the oven until the outside is slightly crisp.