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Categories:
chicken breasts red onions salsa verde green chilies lime salt white pepper ground cumin Cheddar cheese
Viewed: 54 - Published at: 8 years agoIngredients
- 2 lbs chicken breasts (fresh OR frozen)
- 1 small red onions or 1 small shallot, finely diced
- 1 (24 ounce) jar salsa verde (Herdez brand preferred, but you can use Old El Paso or La Victoria)
- 1 (4 ounce) candiced green chilies (Macayo brand preferred, but OEP is OK)
- 1 lime, well juiced 1 extra Lime for squeezing on top
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon ground cumin
- 2 cups shredded sharp cheddar cheese or 2 cups monterey jack cheese
Method
- Ready a Crockpot on LOW.
- In a mixing bowl combine all ingredients except chicken.
- Whisk or fork stir very well.
- Pour 1/2 the bowl contents into warm crock pot.
- Add the chicken breast.
- Pour remaining contents of bowl over chicken breast.
- Cover and cook on LOW for 8 to 10 hours.
- DO NOT use HIGH as it will make the chicken grainy!
- When time is up, use 2 forks to shred chicken, and stir up the sauce as you do so.
- Warm 8-10 inches FLOUR tortillas in microwave (NO oil) or cast iron skillet with LITTLE oil.
- Just to make them pliable.
- Place tortilla on a warmed dinner plate.
- Add 2-3 TBS.
- (or as much as you desire) Chicken mixture 1/3 way up from bottom of tortilla.
- Add cheese as desired.
- You may want to top at this point with finely chopped Fresh Cilantro.
- (NOT Italian Parsley!
- ), or an extra squeeze of Lime.
- Roll tortilla up from bottom over meat, then fold in right then left sides, fold down top and roll into burrito shape, seam side down.
- Also at this point, if you prefer, you may transfer to a glass baking dish, top with more cheese and a li'l salsa and oven bake 350dgs.
- til golden brown to make an oven "fried" chimichanga.
- Top with sour cream, chopped fresh Cilantro, and sliced green onion tops, and maybe some sliced Black Olives!
- Enjoy!
