How about a recipe?
Here’s what you need:
1 Rotisserie Chicken, deboned & shredded
(I’ve also tried a couple cans of canned chicken…it was good but a little “mushier” if you know what I mean. No big pieces of chicken to break it up.)
1 pkg. (12 oz) frozen steamable white or brown rice
Have you seen this stuff? Totally awesome. Found in the freezer section. If you want to cook brown rice you have to think of it an hour before dinner (I can’t be thinking that far ahead!). This stuff takes 5 minutes in the microwave and you’ve got yourself some perfectly cooked brown rice. This is when I sit back and am grateful to be a homemaker in this day and age. I could never even have survived in the 70s let alone be a pioneer. But if you’re old school then just make 1 1/2 C. cooked rice. I use brown because it’s healthier and when it’s all mixed in, no one is the wiser.
1 cup shredded quesadilla or cheddar cheese
1 can diced salsa-style fire roasted tomatoes
1/2 tsp. salt
1 cup frozen corn
1 can black beans
1 jar (16 oz.) verde enchilada sauce
I strongly, nay, urgently recommend these chips. If you have not tried them then I am sad for you. It is my honest opinion that you could dip these things in
poo just about anything and it would be absolutely delicious. They sell HUGE bags of these at Costco. I have found them to be better than the smaller bags found in the grocery store for 2 reasons…. better price & fewer smashed chips in the bag. I would also recommend melting a bit of shredded cheese on the chips in the micro before adding the chicken mixture, but that’s entirely up to you.
sour cream (optional)
Preheat oven to 450 degrees. Spray 9×13 dish with cooking spray.
Mix all ingredients except tortilla chips and sour cream in a large bowl and spread evenly into 9×13 dish.
Bake at 450 degrees for 20 minutes, or until bubbling. Let stand 5 minutes.
Spoon onto tortilla chips and serve with sour cream, if desired.
Here’s the beauty of this recipe. Easy & versatile. The chicken mixture could be used for tacos as well as burritos. You can mix together all the ingredients, put it in the 9×13 and keep it in the fridge until you are ready to bake it. Oh, and it heats up perfectly the next day for lunch.
Not to mention it’s a big crowd pleaser with the kids & hubby.
My kind of recipe in every way.
Here’s the recipe without my lame commentary. Click on it to enlarge and then right click on it to save.
Linking up to these parties HERE.
sounds yummy! I like Food Should Taste Good’s multi grain chips and they’re gluten free. I get them from costco when I can!
SO YUMMY!!!I’d love it If you linked up over at the glitter party!!! http://runwithglitter.blogspot.com/2011/04/running-with-glitter-3-link-party.html
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those look SO good! i have never seen that brown rice before. I am going to try. I LOVE those chips, and you are right they would be just fine dipped in poo!
Kirsten @ Mushki Loves says
I LOVE.LOVE.LOVE Nachos..I’m going to be trying this one soon!
Husband said, “This is a home run!” Kids said, “This is a new favorite!!” love this recipe!!!