Quick Santa Fe Chicken
Fixings:
* 1 onion, cleaved
* 3 cloves garlic, minced
* 1 Tbsp. olive oil
* 9 oz. pkg. frozen completely cooked diced chicken
* 2 (15 oz.) jars dark beans, depleted and flushed
* 24 oz. container thick and stout salsa
* 1 cup taco sauce
* 8 corn tortillas
* 1 cup acrid cream
* 2 cups destroyed Cojack cheddar
Readiness:
In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until delicate. Mix in frozen chicken, dark beans and salsa. (In the event that freezing, cool onion and garlic blend prior to adding frozen chicken.)
In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken combination. Spoon on portion of acrid cream in little dabs. Sprinkle with half of cheddar. Top with residual tortillas, chicken combination, harsh cream and cheddar. Cover with foil. Now, you can wrap the meal well and freeze as long as 90 days.
Prepare at 350 degrees for 25-35 minutes until effervescent. Uncover and heat 5-10 minutes longer until cheddar is dissolved. In the event that frozen, defrost dish for the time being in cooler, heat covered at 350 degrees for 35-45 minutes until effervescent; reveal and prepare 5-10 minutes longer until cheddar dissolves. Appreciate!
Quick Santa Fe Chicken VIDEO
