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    Home » Recipes » Main Dish

    Shel's Accidental Tex-Mex Dinner

    Published: Feb 4, 2010 · Modified: May 14, 2022 · This post may contain affiliate links

    59 shares
    • 7
    Jump to Recipe Print Recipe
    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!!  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 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!! 
    Print Pin Rate
    Course: Main
    Servings: 6
    Author: Shelley King

    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 bottle 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
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

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    Shelley King
    Shelley King

    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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    59 shares
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    Reader Interactions

    Comments

    1. Krista

      September 19, 2011 at 4:31 pm

      How 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.

      Reply
    2. Kim B

      October 25, 2011 at 10:04 pm

      I'd like to know the same thing.

      Thanks!

      Reply
    3. Sandra

      October 25, 2011 at 10:11 pm

      you could copy and paste it onto a word document and then print it off! 🙂

      Reply
    4. Kim B

      October 26, 2011 at 10:47 am

      Thanks. That's what I usually do, but just wondered if there was a print option I was missing.

      Reply
    5. Tiffany

      October 26, 2011 at 5:25 pm

      I love a happy accident!

      Reply
    6. Susan with Permanent Posies

      October 27, 2011 at 5:46 pm

      Delicious! I love Tex Mex and your use of the Spicy Ranch looks like a great addition.

      Reply
    7. Terri R.

      January 15, 2013 at 1:46 pm

      This sounds really good. Might just have to try it. Never thought of cooking the chicken overnight. Thanks for the idea.

      Reply
    8. Melissa@StockpilingMoms

      February 03, 2013 at 9:48 pm

      We now have this in the printable version. Thanks!

      Reply
    9. Cheryl Newton

      May 29, 2016 at 6:14 pm

      Hello! 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.

      Reply

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    Melissa Jennings and Shelley King are the bloggers behind Stockpiling Moms®. Since 2009, they have been sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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