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Recipe : Entry # 5808
Renae Garrett
Recipe Title
Chicken Fiesta Chili
Recipe Theme
Main Dishes
Cullman EC
3 boneless skinless chicken breast
1 – 19 oz. Can of Enchilada Sauce
1 box of Zataran's Spanish Rice
1 – 14.5 oz can of chili ready/style diced tomatoes
1T – butter or margarine
1½ C – Water
1 – can of Bush's Black Bean Fiesta Grillin' Beans
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). Prepare Spanish rice as directed on box using the chili style tomatoes. Heat Beans on low in small pot on stove top. While rice and beans are cooking, remove chicken from enchilada sauce and shred, return it to the sauce. Mix all ingredients together or serve layered in bowls with Spanish rice on bottom, beans in the middle and chicken on top. Garnish with sour cream, cheese and jalapeños. Also great served in soft tortilla shells burrito style.