 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
|
This is a casserole dish that I created to fill my craving for Mexican food recently. It's like a Mexican meal all in one dish. Ingredients:
3 boneless skinless chicken breast halves |
1 (16 ounce) jar picante sauce |
1/2 cup apple juice |
3 chipotle chiles in adobo (diced, with sauce) |
1 (10 ounce) can diced tomatoes and green chilies |
6 -7 small diced bell peppers (yellow, red, orange) |
2 garlic cloves, diced |
1 (14 1/2 ounce) can corn |
1 (14 1/2 ounce) can pinto beans |
2 cups cooked brown rice |
sour cream, for topping |
cheese, for topping |
Directions:
1. Layer chicken breasts in the bottom of a crock pot.
2. Pour remaining ingredients on top.
3. Cook on high for 5-6 hours
4. When chicken is done, pull it out of the sauce and shred it, and place it in a large pan.
5. Add a little of the sauce back into the chicken (about 1/2 a cup) and add in the rice, corn and beans (undrained)
6. Mix well and cook on the stove until hot
7. Serve with sour cream and cheese.
|
|