Welcome to Cooking with Sherry!
It's getting colder so its time to pull out your crock-pot and try something warm. This is a very yummy recipe I came up with trying to put together a dish for a food day for work that I forgot about. Oops! I looked into my fridge, freezer and pantry and found, rotel, corn, frozen chicken and seasonings. When I was done I had this delightful ... stew, I call it a stew.
Mexican Chicken Stew
Ingredients:
6 Frozen Chicken Breasts
1 can (10oz) Rotel Cilantro and Lime
1 can (26 oz) Black Beans
1 can (14.5 oz) Diced Tomatoes (drained)
1 medium onion chopped
10 oz Frozen Corn or 1 can Hominy drained
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
Salt and Pepper to taste
Directions
Put all ingredients in a crock-pot and cook overnight on low. Shred chicken with a fork the next morning.
Serve with cheese and sour cream over rice or with tortillas or tortilla chips. Serves around 12.
Then when my totally great brother-in-love was hanging out one night I mixed my stew with some cheese dip and created the now famous...Pollo Blanco. Take the recipe and a couple hours before serving add 1 can mild Rotel and 1 block Velveeta (1lb) Queso Blanco and two dashes of your favorite hot sauce. Its AMAZING. You can make nachos, tacos, or even enchiladas with this. Give it a shot and let me know what you think about it!
Happy eating and I will be posting more soon!
