Ok, like I said before, I love Mexican food so much!! So I have several recipes in my menu planning arsenal... Here is another easy yummy recipe!!
Easy Cheesy Shredded Chicken Baked Tortillas
take 4 boneless, skinless, chicken breast and put in a crock pot with 2 cups of chicken broth— (I usually use chicken bouillon powder—it goes farther and doesn’t go bad quickly as premade chicken stock- using it also allows you to usually always have chicken broth on hand)
Cut up a sweet onion into slices. Cut slices in half— break apart the onion slices into pieces and place in crockpot.
Cut up a red bell pepper, a yellow bell pepper, and an orange bell pepper into slices. Add also to crockpot...
Add a package of taco seasoning pkt or chicken fajita seasoning. (I prefer taco)
Add garlic powder, onion powder, pepper, salt, (I also always add a dash of * Kent Rollins all purpose seasoning)
Cook on low for 6-8 hours (or high for about 3 1/2 - 4 hours)
Remove chicken from crockpot and shred with forks (or for a quicker shred, use the dough hook/paddle on your mixer on the low setting— don’t use high setting or you will have chicken powder lol 😂) Return to crockpot.
At this point, you can also make just regular chicken fajitas with your shredded chicken/onions/peppers! Just put some shredded chicken mix on your soft, warmed tortillas and waalaa! Chicken fajitas!!
This chicken is seasoned very well and can be used in several different recipes—
🤚🏼handy tip: make extra and freeze for multiple ready-to-heat meal starters!!
For this recipe:
I like to take my tortillas and lay them out and fill them with shredded chicken along with shredded cheese (taco blend/fiesta or Colby Monterey Jack are my favorites) I usually add some warmed refried pinto beans, and some Mexican rice (you can use any leftover rice from the previous my Mexican recipe post “https://tiphaniesizemore.wixsite.com/mysite/post/frugal-living-saving-money-home” if you had any left that you froze. This rice freezes extremely well. Just allow it to thaw complete before stirring so the rice stays intact and doesn’t turn to mush.— You can even reheat rice in microwave )
I have even used drained black beans and sweet corn with the chicken for a different twist/variation. If you like it spicy, you can add a can of hot rotel mix. Be creative! Mix it up!!
Once you choose your desired filling ingredients and add it to the centers of your soft tortillas, roll them up... place them side by side in a casserole dish- 8x8 for a smaller family, 13x9 or bigger for a larger family.
I then add some of my white cheese sauce (see recipe at bottom) all over the top of the rolled tortillas. I sprinkle more of the shredded cheese over the top and put it in the 400* oven for 8-10 min until cheese has melted and turned a light golden color (or until heated thoroughly, if cold)
One of the cool things about this recipe is that it can actually make a lot — you can add a lot of filling ingredients to stretch the shredded meat pretty far. It’s a great party food. It is easy to prepare ahead and heat for a quick dinner.
Any leftovers reheat well. We have been known to eat it for supper and come home later and even eat any leftovers in the pan at room temperature lol 😂 It’s that good!!
Hope you enjoy this easy, crowd pleasing dinner idea!!
-Tiphanie ❤️
Here is the white cheese recipe again in case you didn’t see the previous Mexican recipe post.
White cheese sauce!! (Same at the cheese dip at Mexican restaurants!)
1 lb of white American cheese
(must be the white American kind) (sliced in the deli—land o lakes brand is what i usually use. ask deli to slice it as thick as they possibly can—bigger chunks melt more smoothly than thin slices
half pint of heavy whipping cream (8oz)
canned/jarred hot jalepenos (mainly, you just need the juice out of can/jar— unless you like more heat, if so, add some jalapeños as well)
1 stick of real butter ( salted or unsalted-doesn’t matter )
Get about a 3 or 4 quart sauce pan, put it on stove on med/low heat. Add a stick of butter. Stir until melted. Cube the white American cheese into chunks... add the heavy whipping cream. Stir until butter and whipping cream are combined... add the cheese chunks a little at a time until all are incorporated, and keep stirring it until smooth.
After all the cheese is melted, open can/jar of hot jalapeños, holding the lid to act as a barrier, drain some of the liquid into the pan of cheese. Stir and taste- customize to your preference- more jalapeño juice and/or jalapeños for a stronger flavor kick...
If the dip gets too thick, thin it slowly with milk to your desired thickness.
This cheese stores very well for 1-2 weeks in a airtight in the refrigerator— just let it cool completely before refrigerating. Only get out your desired serving size if you reheat it later...for safety, don’t reheat entire container of cheese at once if you aren’t using all of it.
Enjoy!! ❤️ -Tiphanie
Oh my , yummy!