-
1
Sunday: Cooking the Chicken
-
2
In a big, oval crock-pot layer chicken and canned tomatoes.
-
3
Add 1-cup water.
-
4
Set crock-pot to low, cover and cook for 5 hours till tender.
-
5
Remove from crock-pot, cover and refrigerate.
-
6
Monday: Eat leftovers from Sunday or go out to dinner!
-
7
Monday Night/Tuesday: Chicken Chili.
-
8
Shred the chicken breasts using two forks (get help, it will go faster with more hands).
-
9
In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
-
10
Cover, turn crock-pot to low and go to work.
-
11
Come home from work (approximately 8 hours later).
-
12
In a small saucepan, heat the black beans.
-
13
Microwave tortillas wrapped in moistened paper towels.
-
14
Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
-
15
Cover and refrigerate leftover chicken and beans.
-
16
Wednesday: Smothered Burritos.
-
17
In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
-
18
Pour salsa into mixture.
-
19
Spray a 14x9 inch-baking pan with cooking spray.
-
20
One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
-
21
Smother with enchilada sauce. Top with shredded cheese if you like.
-
22
Bake @ 350 for 1/2 hour or until bubbly.
