Posted in Home Cooking, Mexican Food, Slow Cooker Recipes, Southwest Cuisine, chicken and poultry recipes, chili recipes, home cooking recipe
Ingredients
1 pound navy beans, soaked
1 medium onion, chopped
3 cloves minced garlic
8 ounces chopped green chiles
2 teaspoons ground cumin
1 teaspoon oregano
1 1/2 teaspoons cayenne pepper
1/2 teaspoon salt
2 pounds boneless skinless chicken breast halves
14 ounces chicken broth
1 cup water
Directions
1. Put beans in medium pan and cover with water. Bring to a boil; reduce heat and allow to simmer 20 minutes. Discard water. Variation: To save time, you can subsitute the navy beans by buying canned white beans. Make sure to drain them.
2. Cut chicken into 1-inch pieces.
3. Put all ingredients in your slow cooker and mix thoroughly.
4. Cook on low 10-12 hours or high 5-6 hours.
Serves 6-8
Posted in Home Cooking, Southwest Cuisine, casseroles, chicken and poultry recipes, easy home cooking
This tangy, spicy casserole has proven to be a crowd pleaser in my house. For more texture and added “kick” add chopped onion and an arbol chile pod.
Ingredients
4-5 skinless, boneless chicken breasts
1 bottle chipotle barbecue sauce
1 T. southwest seasoning
1 1/2 cups rice, uncooked
1 bag shredded Mexican cheese
Directions
1. Pour about a cup of water and 1 tablespoon of the barbecue sauce into a large deep frying pan. Add the chicken and southwest seasoning. Cook on medium-high until the chicken is browned on all sides.
2. Add the rest of the barbecue sauce and the rice, and then cover the pan. Turn the heat down to Low and simmer for 20 minutes, or until rice and chicken are thoroughly cooked. Top with cheese and simmer until it has melted. Serve immediately.
Yield 4-6 servings
Posted in Busy Mom Recipes, Home Cooking, Mexican Food, Southwest Cuisine
This recipe was born out of my laziness. I had originally planned to make chicken verde enchiladas. But when the time came, I just didn’t feel like messing with the building process. So, I turned my recipe into a “mock enchilada” casserole.
Ingredients
1 pkg. corn tortillas, softened
3-4 chicken breasts
1 bag, preshredded Mexican-style cheese
1/4 cup chopped onion
1 T. green chile seasoning
20 oz. can of verde sauce
Directions
1. Cook chicken in 2 cups of water and seasoning until tender.
2. Once cooked pull chicken apart on a plate. Toss out the water, and return chicken to the pan with the verde sauce. Simmer for 15 minutes.
3. Preheat the oven to 375º
4. Line bottom of a 13 x 9 baking pan with a thin layer of verde sauce.
5. Tear tortillas and place them over the sauce so that the bottom doesn’t show.
6. Place chicken over tortillas, adding half of the sauce mixture.
7. Sprinkle half of the cheese and half of the onion over the chicken.
8. Layer with more tortillas.
9. Top with the remaining verde sauce, cheese, and onion.
10. Cover with foil and bake for 30 minutes. Let stand for 10 minutes before serving.
