Have I mentioned lately that I love my Crock-Pot? Seriously, its seen more dinners than my skillets and mixer combined. Anyway, so I made this awesome recipe by accident and loved it sooooooo much I just had to share it with you all. So, obviously you will need a crock pot (if you don't have one, shame on you- you are depriving yourself from deliciously effortless meals, forrealzz). You will also need the following fix-in's:
2 - Boneless Chicken Breasts
1- 16oz. Jar Salsa (your choice on strength and brand)
16oz. of Water (I used the salsa jar to measure this)
1 - Packet Taco Seasoning
1 - Pack of Taco sized Tortilla Shells
1 - Box/ Packet of Spanish Rice
6 C. Colby Jack Cheese
To start: Combine Chicken, Salsa, Taco Seasoning and Water in Crock-Pot. Mix together thoroughly and cook for 8-10 hours.
Once the chicken is cooked, shred it with a fork and throw it back in the Crock-Pot on the 'WARM' setting.
Now, cook your Spanish Rice to specifications on the packet and set aside.
Pre-heat oven to 350 and grease a cookie sheet.
Now comes the fun part, take one taco shell and on HALF of it, layer in this order - Rice, Cheese, Chicken then Cheese. Fold it in half and set it on the greased cookie sheet. Repeat this three other times and hope to heavens your oven is heated up by the time you get done!
After all your 'dillas are assembled and in their respective spot on the baking sheet, bake them for 15 minutes.
Once baked, pull them out of the oven and let sit for 2 minutes, then slice in to four sections and enjoy!!
These are very kid friendly (depending on how spicy of salsa you get), I got mild and Baby Bee devoured them!
Happy Weekend all!
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