I threw something together today, and it was so yummy that I thought I just had to share it.
Here's what you'll need:
5 frozen boneless, skinless chicken breasts
1 can Ro*Tel tomatoes
1 can chopped green chiles
1 yellow onion
1 tablespoon cumin
1/2 teaspoon cayenne pepper
salt and pepper
2 Tablespoons olive oil
10 medium flour tortillas
3 cups shredded Monterey Jack cheese
1/2 cup salsa
Preheat the oven to 350 degrees.
Place the frozen breasts in a casserole dish. Drizzle olive oil over the chicken. Sprinkle the cayenne, cumin, salt and pepper over the chicken. Add the sliced onions, Ro*Tel and green chiles.
Cover with aluminum foil and bake for 1 1/2 hours, or until the chicken is falling apart. (You could certainly do this in the crock pot all day.) Shred the chicken with two forks and allow to sit in the chicken juices. Chicken will soak up most of the juice.
Spray another casserole dish with cooking spray and set aside.
Separate the chicken into 10 equal parts. Separate the Monterey Jack cheese. Keep 1 cup for topping. The other two cups separate into 10 equal parts. Stuff each of the flour tortillas with chicken and cheese. Roll and put them in the prepared casserole dish.
Top the rolled tortillas with the 1/2 cup of salsa and spread it over all the tortillas. Top with the remaining cup of cheese.
Bake for 20-25 minutes at 350 until the cheese is nicely browned. Serve topped with a bit of sour cream and your favorite Mexican or Spanish rice.