One of my plans for this week is to do some serious cooking and baking. I started out the weekend by making a crock pot dish that I found on Pinterest. I did however tweak the recipe a bit and after making this dish there are a few more things that I would change the next time I make it. Not to say that it was bad, I just want a little more zing!
If I were to do this over I would add one more can of diced tomatoes and I would drain the tomatoes. I would also put hotter chilies in it. I really like spicy dishes when I'm thinking Tex-Mex.
There were plenty of left overs and my husband and I thought that perhaps this could be eaten in a wrap. All it would take is a little cornstarch to thicken it up and ta-da! You've got a new kind of wrap. This will be our lunch today.
I hope you give this one a try. It's very easy and really good.
|Santa Fe Chicken|
Santa Fe Chicken
2-3 Skinless Chicken breasts
1- 14.5 oz can of diced tomatoes (I would add one more)
1- 4 oz can of green chilies (I would hotter chilies)
1- 15 oz can of black beans
1- 15 oz can of chicken broth
8 oz of frozen corn
1/2 medium onion chopped
1 t garlic powder
1 t chili powder
1 t cumin
1 t cayenne pepper
salt to taste
- Combine tomatoes, green chilies, black beans, chicken broth, corn and spices in crock pot.
- Lay chicken on top and salt.
- Cook on high for 4 hours.
- Take chicken from crock pot and shred. Return to crock pot and let cook while you make rice.
- Once rice is done serve chicken over rice.