Chicken Arizona
- 2 large chicken breasts (or equivalent)
- 1 (10 ounce) can diced tomatoes with jalapenos (or Green Chilies)
- 1 (7 3/4 ounce) can el pato jalapeno salsa
- 1 (3 3/4 ounce) can el pato tomato sauce
- 1 (4 ounce) can diced green chilies
- 1 (16 ounce) can black beans with jalapenos and lime juice
- 1 (8 ounce) package neufchatel cheese
- 1 (16 ounce) jar salsa
- 1 (16 ounce) can enchilada sauce
- tortilla
- Sunday: Cooking the Chicken
- In a big, oval crock-pot layer chicken and canned tomatoes.
- Add 1-cup water.
- Set crock-pot to low, cover and cook for 5 hours till tender.
- Remove from crock-pot, cover and refrigerate.
- Monday: Eat leftovers from Sunday or go out to dinner!
- Monday Night/Tuesday: Chicken Chili.
- Shred the chicken breasts using two forks (get help, it will go faster with more hands).
- In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
- Cover, turn crock-pot to low and go to work.
- Come home from work (approximately 8 hours later).
- In a small saucepan, heat the black beans.
- Microwave tortillas wrapped in moistened paper towels.
- Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
- Cover and refrigerate leftover chicken and beans.
- Wednesday: Smothered Burritos.
- In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
- Pour salsa into mixture.
- Spray a 14x9 inch-baking pan with cooking spray.
- One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
- Smother with enchilada sauce. Top with shredded cheese if you like.
- Bake @ 350 for 1/2 hour or until bubbly.
chicken breasts, tomatoes, jalapeno salsa, tomato sauce, green chilies, black beans, cheese, salsa, enchilada sauce, tortilla
Taken from www.food.com/recipe/chicken-arizona-228092 (may not work)