 Summary
Chef Jae has a new and amazing recipe delight for you and your hungry family. Five simple main ingredients puts this recipe on the map. Can be increased easily for a party. Ecolay!
Cookware used in Recipe
 6 Quart Stock Pot with Cover flat bottom View
 4 Quart Sauce Pan with Cover and base View
Prep Time
30 Minutes
Servings
6 - 8
Ingredients: 2 thawed or frozen chicken breasts 1 can Rotel 1 can Muir Glen diced tomatoes 1-2 cans of diced green Chili’s or 1 Tbl. Mt Olive diced green jalapeños ½ medium yellow onion, minced I package of Taco Seasoning I Jar Tostito Cheese Sauce or 1 can of Queso Cheese Sauce I package “soft” tortillas 5 inches across
Directions: Open and Dump all cans, jars and chicken breasts into Slo Cooker Set temp on base to 1 ½ . Slo cook for 6 hours. Set it and forget it. Once it’s finished shred the chicken. Put back in the sauce. Scoop up the mixture and fill the flour tortillas. then roll like a burrito. Serve on “soft” flour Tortillas, they have extra lard to make them soft. Garnish with a dollop of sour cream and/or a scoop of guacamole. Margarita’s optional
Notes * For more servings increase the chicken breasts. One breast for 2 people depending on size. Increase diced tomatoes to a 303 can, the big one. Double the Rotel cans. Get tall jar of Tostitos queso. Use the 6 Quart Dutch Oven Cook on the stovetop for 2 ½ hours. Yields approx 30 servings 2:1 ratio
Notes** To really save time, buy shredded chicken at the store. Pour all sauce ingredients into pot. Stir and heat. Once mixture is hot and bubbly add the chicken to heat up. Total time approximately 20-30 minutes
Notes *** For variations: serve with avocado slices, guacamole, sour cream, thin sliced scallions, shredded cheese, fresh diced Roma tomatoes or a combination of the above.
Once this mixture cools down, it thickens up, it’s not so soupy. It can also be added to elbow macaroni, added on top of hotdogs, hamburger chili size, put inside of egg roll skins and fried with a little oil or air fried with a smear of oil on the outside of the egg roll skins rolled like closed burritos. Smothered bean burritos. Egg omelets. Used as a dip. Your only limitation is your own imagination. |
