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!! 

Course Main
Servings 6
Author Shelley King


  • 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


  1. 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)

  2. De-bone chicken and shred, put in Ziploc in Frig until you are ready to make dinner.
  3. In a large pan, warm chicken, 2 cans of Rotel Tomatoes with green chilies (DRAINED), and Green Enchilada Sauce. and Preheat oven to 350.
  4. While you are warming chicken mixture, also be warming refried beans.
  5. Make Santa Fe Rice (I use Uncle Bens)
  6. When everything is warm and ready to serve, layer refried beans on 4 tortillas, add chicken mixture, and add cheese.
  7. Put Wrapped tortillas in the oven until the outside is slightly crisp.
  8. Drizzle heated Spicy Ranch over the tortillas
  9. Add Sour Cream on top
  10. Serve with Santa Fe Rice