One day I really wanted enchiladas, but I didn’t want to go to all the work of wrapping them up and baking them. That is when the idea of Enchilada Haystacks hit me. They’re really delicious and super easy!
Mexican Haystacks
Mexican Haystacks
Author:
Serves: 6
Ingredients
- 4 chicken breasts, frozen
- 1 cup water
- 1 tsp lemon pepper
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 cup salsa verde
- rice, white or brown, 6 servings[br]
- [br][b]Suggested toppings:[/b]
- black or pinto Beans
- shredded cheddar
- avocado
- diced tomatoes
- fresh salsa
- shredded lettuce
- sour cream
- tortilla chips
- black olives
Instructions
- Put the frozen chicken breasts, water, and lemon pepper to the crock pot. Cook for about 4 hours on high or until the chicken easily shreds.
- Once the chicken is cooked, drain and reserve the broth from the crock pot, shred the chicken and return it to the crock pot, and change the heat to low. *Note: If you are short on time, you could skip this step and used canned chicken instead.
- About 30 minutes before serving, add to the crock pot the soup, sour cream, chicken broth, and salsa verde.
- While chicken mixture is heating up, prepare your rice with reserved broth and additional water, if needed.
- Build haystacks with rice on bottom, then the chicken mixture, and any desired toppings.
