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Chicken Fiesta Chili

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 3 boneless size teabags
  • 1 – 19 oz. green peppers, red peppers, mushrooms,
  • 1 box or whatever your family likes.
  • 1 – 14.5 oz salad macaroni pasta (7 oz)
  • T ice-cold water
  • C block of cream cheese
  • 1 – can noodles (1 pound your favorite such as bowties)
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 3 boneless size teabags
  • 1 – 19 oz. green peppers, red peppers, mushrooms,
  • 1 box or whatever your family likes.
  • 1 – 14.5 oz salad macaroni pasta (7 oz)
  • T ice-cold water
  • C block of cream cheese
  • 1 – can noodles (1 pound your favorite such as bowties)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put chicken breast in crock pot, pour can of enchilada sauce over chicken, cook on low for 5-6 hours (can be cooked in large pot on stove on low)
  2. Prepare Spanish rice as directed on box using the chili style tomatoes
  3. Heat Beans on low in small pot on stove top
  4. While rice and beans are cooking, remove chicken from enchilada sauce and shred, return it to the sauce
  5. Mix all ingredients together or serve layered in bowls with Spanish rice on bottom, beans in the middle and chicken on top
  6. Garnish with sour cream, cheese and jalapeños
  7. Also great served in soft tortilla shells burrito style
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