Two chicken breasts cooked in the crock pot on low with salt, paprika, cumin, garlic powder, and a little bit of water. Let chicken cook and then shred with two forks. Put back in the crockpot. Add salsa, two tablespoons cream of chicken mixture, one cup Mexican cheese, and sautéed onions. Add to cream of chicken mixture a few shakes of Frank's red hot and a squirt of Sriracha. Used corn tortillas (gluten allergy) and doubled up on them. Fill with chicken mixture, throw in baking dish, sprinkle Monterey Jack mix over, cover with foil and bake. After twenty minutes pull off foil and layer top with green onions, tomatoes, and black olives. Pop back in oven for five more minutes.
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Two chicken breasts cooked in the crock pot on low with salt, paprika, cumin, garlic powder,...