Chicken Arizona

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 2
• 2 large chicken breasts (or equivalent)
• 1 (10 ounce) can diced tomatoes with jalapenos (or green chilies)
• 1 (7 3/4 ounce) can el pato jalapeno salsa
• 1 (3 3/4 ounce) can el pato tomato sauce
• 1 (4 ounce) can diced green chilies
• 1 (16 ounce) can black beans with jalapenos and lime juice
• 1 (8 ounce) package neufchatel cheese
• 1 (16 ounce) jar salsa
• 1 (16 ounce) can enchilada sauce
• tortilla

Recipe

• 1 sunday: cooking the chicken
• 2 in a big, oval crock-pot layer chicken and canned tomatoes.
• 3 add 1-cup water.
• 4 set crock-pot to low, cover and cook for 5 hours till tender.
• 5 remove from crock-pot, cover and refrigerate.
• 6 monday: eat leftovers from sunday or go out to dinner!
• 7 monday night/tuesday: chicken chili.
• 8 shred the chicken breasts using two forks (get help, it will go faster with more hands).
• 9 in your very same big, oval crock-pot place all of the shredded chicken. open and dump in the following: all of the el pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). stir.
• 10 cover, turn crock-pot to low and go to work.
• 11 come home from work (approximately 8 hours later).
• 12 in a small saucepan, heat the black beans.
• 13 microwave tortillas wrapped in moistened paper towels.
• 14 serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
• 15 cover and refrigerate leftover chicken and beans.
• 16 wednesday: smothered burritos.
• 17 in a medium saucepan warm leftover chicken and beans. add 1 package neufchatel cheese, stirring until melted.
• 18 pour salsa into mixture.
• 19 spray a 14x9 inch-baking pan with cooking spray.
• 20 one at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
• 21 smother with enchilada sauce. top with shredded cheese if you like.
• 22 bake @ 350 for 1/2 hour or until bubbly.