I was checking out Iowa Girl Eats last week when she posted this and was chomping at the bit to try it.
First, I threw my chicken tenders into the crock pot in the morning with a can of chopped green chilies, about a cup of chicken broth and some salsa and let it go all day.
Then when it was time to make dinner I got my adorable helper ready. Whaat? The purpose of procreating wasn't so I had an audience for my cooking shows? ;)
ready to help!
I chopped up some onion and another can of green chilies because I was an idiot who did not buy the chopped green chilies. Then I sauteed them with some EVOO.
Preheated the oven to 350 and pulled the chicken out of the crock pot and shredded it, which was simple and it fell right apart. Kept the juice in the crock pot.
hmmm.. where did those onions and green chilies go?
Then into the onions/green chilies I added in a can of evaporated milk, a can of red enchilada sauce, 2 ounces of cream cheese and a couple of sharp cheddar cheese. Mixed it all together and got it nice creamy. Oh and I took Iowa Girl Eats advice and tried it as a dip? Fabulous. And I may have used some of it for nacho covering the other day on a lunch.. yummmm
While that was getting ready, I got my pan sprayed with pam and broke apart 3 taco shells for the bottom layer.
When the cheese mix was all set I added the chicken in and then the juice that it had cooked with.
Then I measured out 2 cups of the mixture and layered it on top of the tortilla shells. Then I laid out more tortilla cheese and 2 more cups. Now at this point mine looked pretty full so I got some tortilla chips and crunched them up and covered it with more sharp cheddar. I did have more mix left and could have done another layer but decided it looked good enough.
are we done yet???
Threw it in the oven for 25 minutes and DELICIOUS.
I topped mine with tomato, black and green olives and some red onion. YUM!
-3 chicken tenders
- cup of chicken broth
- 2 cans chopped green chilies
- 1 10 ounce can of red enchilada sauce
- 1 small can of evaporated milk
- 2 ounces of cream cheese
- 1 cup of sharp cheddar (plus extra for the top)
- between 6-9 hard taco shells
- crumbled tortilla chips
What is your favorite Mexican dish?