Mexican Take On Hawaiian Haystacks

• Sauce
• 4 lbs chicken, cooked and cubed
• 2 large onions, chopped
• 3 -4 garlic cloves, crushed
• 3 (28 ounce) cans crushed tomatoes
• 2 (7 ounce) cans diced green chilies
• 3 (15 1/2 ounce) cans pinto beans, undrained
• 1 1/2 tablespoons oregano flakes
• 1 tablespoon cumin
• 3 limes, juice of (add just before serving)
• Serve with
• rice
• corn chips
• chopped tomato
• grated cheddar cheese
• guacamole
• sliced olive
• shredded lettuce
• sour cream
• salsa

1. Mix together chicken, onions, garlic, tomatoes, green chilies, pinto beans, oregano and cumin.
2. Cook at 325 degrees in a large roaster for 2-3 hours. Squeeze lime juice into mixture just before serving.
3. Serve over rice and anything else you want to build your perfect Mexican Chicken Haystack.

sauce, chicken, onions, garlic, tomatoes, green chilies, pinto beans, oregano flakes, cumin, rice, corn chips, tomato, cheddar cheese, guacamole, olive, shredded lettuce, sour cream, salsa

Taken from www.food.com/recipe/mexican-take-on-hawaiian-haystacks-225912 (may not work)