Shel’s Accidental Tex-Mex Dinner recipe was a total mishap but it turns out to be one of my husband’s favorites!! A couple of weeks ago we strayed from the menu because we were so wanting Chicken and Noodles. So I put a split chicken in the crock pot in 2.5 cups of water and cooked it all night on low!! It smelled so good!!
The next morning I was up shredding and picking the bones out of the chicken! That is when the phone rang and we received a dinner invitation we could not refuse! So I put a Ziploc bag of shredded chicken in the frig!! The next day, I wanted to make sure I used the chicken…and that is how Shel’s Accidental Tex Mex Dinner was born and it is so so EASY!!! A TOTAL ACCIDENT WE LOVE!!!!
Shel's Accidental Tex-Mex Dinner
Shel's Accidental Tex-Mex Dinner recipe was a total mishap but it turns out to be one of my husband's favorites!!
Ingredients
- 1 lb Split Chicken Breast
- 2 cans RoTel Tomatoes with Green Chilies
- 1 can Green Enchilada sauce
- 2 cans refried beans
- 1 bag Kraft Mexican Cheese
- 1 container Sour Cream
- 1 packet Hidden Valley Spicy Ranch
- 1 package Santa Fe Rice
Instructions
Cook the Split Chicken on low in a crock pot with 2.5 cups of water. (I usually do it overnight, which is 8-10 hours, just easier for me, but you can adjust times)
- De-bone chicken and shred, put in Ziploc in Frig until you are ready to make dinner.
- In a large pan, warm chicken, 2 cans of Rotel Tomatoes with green chilies (DRAINED), and Green Enchilada Sauce. and Preheat oven to 350.
- While you are warming chicken mixture, also be warming refried beans.
- Make Santa Fe Rice (I use Uncle Bens)
- When everything is warm and ready to serve, layer refried beans on 4 tortillas, add chicken mixture, and add cheese.
- Put Wrapped tortillas in the oven until the outside is slightly crisp.
- Drizzle heated Spicy Ranch over the tortillas
- Add Sour Cream on top
- Serve with Santa Fe Rice
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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Krista
September 19, 2011 at 4:31 pmHow do you print just the recipe and not the entire ten pages? I tried going to the recipe page and it did the same thing.
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Kim B
October 25, 2011 at 10:04 pmI’d like to know the same thing.
Thanks!
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Sandra
October 25, 2011 at 10:11 pmyou could copy and paste it onto a word document and then print it off! 🙂
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Kim B
October 26, 2011 at 10:47 amThanks. That’s what I usually do, but just wondered if there was a print option I was missing.
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Tiffany
October 26, 2011 at 5:25 pmI love a happy accident!
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Susan with Permanent Posies
October 27, 2011 at 5:46 pmDelicious! I love Tex Mex and your use of the Spicy Ranch looks like a great addition.
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Terri R.
January 15, 2013 at 1:46 pmThis sounds really good. Might just have to try it. Never thought of cooking the chicken overnight. Thanks for the idea.
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Melissa@StockpilingMoms
February 3, 2013 at 9:48 pmWe now have this in the printable version. Thanks!
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Cheryl Newton
May 29, 2016 at 6:14 pmHello! I’ve had this recipe in my collection for a few years now but haven’t made it yet. But I just noticed that I have some frozen green enchilada sauce in my freezer, so I think the time has come. 1 question, though: is that a small (10 oz.) can of enchilada sauce, or a large (28 oz., or whatever it is)? Thanks so much. I’m really looking forward to trying this recipe.