Monday, December 12, 2011

Recipe Swap: Mexican Haystacks

I decided to get a little creative for dinner tonight, mostly out of laziness. I was going to make crock pot enchiladas, but that would require washing my crock pot...and I kinda liked the idea of Hawaiian Haystacks, but I don't really like all of the topping combinations, and my husband likes things with a little more kick. So, I thought, why not add some enchilada sauce, sour cream, and cream of chicken together, cook a little rice, add my favorite taco toppings and make it a meal? So, the recipe isn't exact, as most of my cooking is, but it allows you to just use what you've got sitting around.

Here's my 'recipe': 
3 cups cooked rice

1/2 can red enchilada sauce
1 can cream of chicken
1 large dollop sour cream
1 chicken breast

Possible Toppings: 
Pinto Beans
Green Onions 
Red bell peppers
Anything else you can think of! 

Add chicken, enchilada sauce, and cream of chicken, and sour cream in a 9x9 or 9x13 pan and cook for 45 minutes at 350, or until chicken is done. Serve over rice, add the desired toppings, and enjoy! 

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