Monday, September 22, 2008

ooooey--goooey mexican chicken

i found this recipe several months ago at thrifty florida mama's blog. i tried it awhile later and it lived up to its name. yummy!

mondays are a weird day for us cuz hubby has a 4:40 class adn then goes straight to a 6pm class. whereas #1 son doesn't get home til 6pm. so i try to make something that can be eaten at 4pm for hubby and then again at 6pm for joe and myself. i'm thinking i'm going to make this for tonite and see how it does. we love mexican food. a nice green salad will go nicely and complete the meal.

how 'bout you? do you have any weird schedule days? and what do you fix to make it work for the whole family? i'd love to hear.

4 frozen chicken breasts (boneless works best but use whatever you have)
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can of black beans drained and rinsed
1 cup of salsa
up to 1 Tb. cumin
up to 1 Tb. chili powder
dash of cayenne pepper
1-2 cups of monterey jack cheese
Put all of the ingredients, except the cheese, into the crockpot. Cook on low for 6-8 hours. Shred chicken and add grated cheese. Let the cheese melt and then serve however you wish.

We like it over yellow rice, rolled up in tortillas, or even as a dip with corn chips.


*carrie* said...

That sounds really yummy, Gail. I love Mexican food, and this is a rare recipe that does not include tomatoes, which means my husband can eat it!

gail said...

oh good! i had forgotton that your hubby doesn't eat tomatoes. we've had it a couple times and each time i forget the cheese, but its still yummy!