- Ribbonwood Cottage
- About Me: I am the creative person behind Ribbonwood Cottage. A mother, wife and grandmother. My goal in life is to leave a lasting legacy to my family that life is incredible. God gave us this one life and it is worth the journey! A believer. A pianist, church music and worship director. Focused on intentionally living the best life possible.
May 21, 2008
I have a chicken recipe! Yummy!
This little chick is actually from our chicken pen. We have Rhode Island Red chickens that lay yummy brown eggs.
We do not eat these chickens, I buy my chicken from the grocery store.
2 WHOLE COOKED CHICKENS
1 LARGE CAN CHILI WITH BEANS
2 CANS CR. MUSHROOM SOUP
8 OZ. ANY KIND OF SALSA ( I USE MILD)
1 SMALL CAN TOMATOE SAUCE
1 LARGE PKG. OF GRATED CHEDDAR CHEESE
1 PKG OF CORN TORTILLAS (ABOUT A DOZEN)
I pull the chicken off the bones, takes about 2 minutes. I separately add the soup, chili beans and tomatoe sauce and salsa together.
Place 2-3 tbsp sauce in the bottom of a crock pot or dutch oven. I spray my pan first to make clean up easier. Then you layer chicken, tortillas that have been torn into bite size pieces, chili sauce, ending up with grated cheese on the top. You can crock pot this on low all day. Or cook in the oven for 40 minutes at 350 degress. It is wonderful with a salad that has fruit and cheese in it. You can also crumble tortilla chips on top to make it a little more tasty for kids. My kids love this, and it is great to reheat and eat during the week.