Mexican chickenSubmitted by: SEKHMETSAT
IntroductionA recipe I adapted from work A recipe I adapted from work
I bag frozen rice
1bag frozen corn
1 can salsa verde (green salsa)
I can salsa-style fire-roasted tomatoes
1 cup quesadilla cheese (or Mexican cheese)
EITHER the meat pulled from a sore-bought rotisserie chicken, OR a 3 lb bag of boneless skinless breasts baked with salt pepper and garlic, then shredded.
It can be used as taco filling, but my family likes it best as a dip for tortilla chips.
Serving Size: aproximately 8
Number of Servings: 8
Recipe submitted by SparkPeople user SEKHMETSAT.