Wednesday, August 15, 2012

Mexican Chicken Recipe


This recipe can be served in a couple different ways. Yay for leftovers that are disguised! We tried it served over rice and it was good, but I think it would also be delicious in a tortilla as a burrito or over chips as nachos.


Ingredients:
2 cups Honeyville Freeze Dried Chicken
1/2 cup Honeyville Freeze Dried Corn
1/2 cup Honeyville Quick Cook Beans
2 Tbsp. Honeyville Dehydrated Green Onions
1/4 cup Cilantro
1 cup Honeyville Freeze Dried Cheese
1 1/2 cups Enchilada Sauce
2 tsp. Taco Seasoning
Salt to taste

Directions:

Pre-heat oven at 350 degrees. Spray the bottom of 8x8 baking dish. Re-hydrate chicken, corn, beans, green onions, and cheese according to package instructions. Once chicken is re-hydrated, stir in taco seasoning, and then pour into baking dish. Add corn, beans, green onions, and cilantro. Pour in enchilada sauce and mix well. Top with cheese and bake 15 minutes, until heated thoroughly and cheese is melted.

Enjoy and eat some disguised leftovers!



2 comments:

lfhpueblo said...

I'd leave out the Cilantro, but everything else reads like another yummy recipe.

Anonymous said...

I would love more of Tess's dinner in a jar recipes.