Tuesday, July 28, 2015

Easy Shredded Mexican Chicken Recipe (just 3 ingredients!!) for Quesadillas, Tacos, Nachos, etc!

When hubby and I got married thirteen years ago, we registered for a Quesadilla Maker. Or maybe we didn't register for it, but someone gifted us one and we love it! We use it occasionally for a quick and simple dinner.

In the past, I've just used a can of Hormel chicken, some cheese, and some diced up green pepper. But I was thinking of trying something different, so I kind of just threw together some things in the crock pot to give the chicken some extra flavor.

This chicken was so yummy-- we used the leftovers for some Chicken Nachos and you could also use it for Chicken Tacos!

so not pretty looking, but really tasty. As usual, I forgot to take a picture until I was halfway done eating! Trying to get everyone to the table and to feed myself at the same time is a challenge some nights ;)

Easy Shredded Mexican Chicken:


3-4 Frozen Chicken Breasts
1 8 oz package of cream cheese
1 can Red Gold Petite Diced Tomatoes with Lime Juice and Cilantro

Directions: Add all three ingredients to the crock pot (I use a small size crock pot for this) and cook on High for 4 hours or on low for 6 hours.
Take chicken out and shred with a fork.
Return to crock pot (don't drain the juices) and stir

To serve as Quesadillas:
add some shredded cheese to the middle of tortillas and cook with a Quesadilla Maker or on the skillet (you'll need to flip it on the skillet).
Serve with shredded lettuce, sour cream, salsa, etc.

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