A while ago I had talked about wanting to do a HUGE meal plan for about 2 months worth of meals. My plan was, once I had gone through the 2 months of meals I would discard the ones we didn’t love and replace with others. The idea was instead of CONSTANTLY trying to come up with new recipes have a go to list. I had started and then go distracted by the Meal Plan app that my S-i-L had showed me. I love the app, but (all you tech lovers cover your eyes) I love paper and am a touch learner. I like when I can flip through pagers, it is one of the main reasons I still use a paper planner. Anyway, so I had a hard time really sinking into the app. I love what it can do but it just isn’t 100% me.
With the new year here I have decided to try and get back into meal planning and actually accomplish my 2 month meal plan. Last week I had tried a new recipe and it sounded so yummy, the taste wasn’t for me though or it will be with just a few tweaks; before I get into that here is the recipe.
King Ranch Chicken
(Southern Living Slow Cooker Special Edition Page 8)
- 4 Cups chopped cooked chicken
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 (10 3/4 oz) can cream of mushroom soup
- 1 (10 3/4 oz) can cream of chicken soup
- 1 (10 oz) can diced tomatoes and green chiles
- 1 garlic cloved, minced
- 1 tsp. chili powder
- 12 (6 inch) fajita-size corn tortillas
- 2 cups (8 oz) shredded sharp cheddar cheese
1.) Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt slow cooker. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
2.) Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.
Makes: 6 servings
Hands-on Time: 10 min
Total Time: 4 hr, 10 min
I loved everything about this except the tortilla being layered in and mostly because the texture in my mouth was horrible. Made me wanna gag. I
want to do this again but instead make it with the purpose for an actual burrito. Leave the tortilla out and once everything is cooked take a fresh tortilla, spoon the mixture on add some fresh veggies and cooked rice, wrap and eat. I think it’d taste a lot better and get rid of that pasty texture that I disliked. Another modification, which I would do in the summer, is bbq the chicken, I think it’d add a lot of flavoring to the dish, especially if done in burrito form.
Big apologies to my friend Linda, I didn’t take a picture of the dish. I meant to but completely forgot.
