I took the other reviewers' advice, sauteing garlic and onions in the cooking oil, adding more (hot!) salsa and cheese, preserving the liquid from the black beans, and cooking the whole shebang in the cast iron skillet it was simmered in. I also cooked the chicken in a crock pot before shredding it and tossing it in with the sauteed garlic and onions. This kept the chicken very moist, and I was able to use the broth remaining in the crock pot instead of water to keep everything flavorful and tender. It turned out great and reheats surprisingly well if you have any leftovers. We will definitely make this again. Thanks!
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I took the other reviewers' advice, sauteing garlic and onions in the cooking oil, adding more...