You know those days you just don’t have time to make dinner? Or those days when you don’t feel like cooking? Or are you one of my friends that hates to cook? Then people this is the recipe for you! It tastes fantastic, is so easy it shouldn’t even count as “cooking”, it’s healthy and your house will smell fabulous all day. I made it yesterday for Dinner and when Brian walked in the house he asked if we were having tacos for dinner. You can use the mexican mixture a lot of different ways. Last night Bill had it on rice, I had it as a soft taco on a tortilla and Brian had it on a hard taco shell. Today, I made a quick-lunch for Bill and I using the leftover chicken mixture as a base for some fantastic quesadillas. Looking at this photo now, I could have another. Look at that melted cheese…..yummy! Enjoy 🙂
- 4 Boneless Chicken Breast
- 1 Tbsp Cumin
- 1½ Tbsp Chile Powder
- 1 jar of your favorite salsa
- 1 15 oz can Black Beans
- 1 cup of Corn (frozen or fresh)
- Chiles (optional) Canned or fresh
- Cheddar Cheese
- Tortillas
- Sour Cream and Salsa for Serving
- Place Chicken in Crockpot. Season with salt, pepper, chile powder and cumin.
- Pour Salsa over.
- Cook for 4- 6 hours
- Taste and season if necessary, add beans & corn and cook for another hour.
- If Making Quesadillas:
- Spray a pan and heat.
- Layer a tortilla in the pan.
- Add a sprinkle of cheddar cheese to the tortilla.
- Add a layer of the chicken mixture.
- Add another sprinkle of cheese to the mixture.
- Put a tortilla on top and cook until the bottom is nicely golden. Flip and cook until the other side is done. Put on a cutting board and slice into triangles. Serve with salsa and sour cream