I love Mexican-inspired food!
Ripped this one for Tex-Mex Chicken out of a Family Circle magazine weeks ago, and had it on my pile of recipes to try (which is more like a mountain, lately, so it's time to add some to the meal plan!!). It's a keeper! This afternoon I threw a chicken in the crock pot to make room in the freezer, and decided to make this. I did a little differently, since I had the cooked chicken, so my changes are noted below. This would be great for a freezer meal exchange - either cooked in advance, or prepped to throw in the slow cooker.
You could use this in a variety of ways - tacos, quesadillas, wraps with slices of avocado, filling for burritos, filling for empanadas, etc. ¡buen provecho!
1 ounce can diced tomatoes with jalapenos, drained
1 1/4 cups salsa verde
1 tablespoon ground cumin
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken thighs (10 to 12 thighs), fat removed - I used a whole chicken, slow cooked - I used the meat and about 1 cup of the cooking liquid (separated fat)
1 large red pepper, seeded, sliced
1 large yellow pepper, seeded, sliced
1 medium onion, sliced
1 ounce can black beans, drained, rinsed, coarsely mashed - I didn't mash, just added in at the end to warm them
1 ounce can corn, drained - I had fresh, so stripped some off the cob and threw in and the end
I cooked the chicken, then drained the cooking liquid and separated the fat. I took the chicken off the bone, and removed the skin, and shredded the meat. I put the meat back in the slow cooker with tomatoes, salsa verde, cumin, garlic, salt and pepper, peppers and onion, and stirred to combine. I also added about a cup of the cooking liquid back in.
I continued to cook on low for about an hour, until all of the flavors started to combine, and the veggies were cooked. I divided the mixture into 3 containers, and then froze once it had cooled completely.