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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 14 |
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A great weekend recipe. But be prepared, they go fast. This is one of those pantry dishes. I began making something before I checked my pantry for the ingredients. Hence, pantry dish . I don't know why, but those are the dishes that seem to be great. This is no exception. It is light but very filling. Ingredients:
3 -4 chicken breasts (skin and bone-in) |
1 (12 ounce) can diced tomatoes with lime and cilantro (ro- tel) |
1 (12 ounce) can diced tomatoes with green chilies (i use ro- tel habanero peppers) |
1/2 cup water |
1 (14 ounce) can black beans, seasoned |
1 cup sharp cheddar cheese (shredded) |
1/2 cup buttermilk ranch dressing |
1/2 cup lettuce (shredded) |
taco shell (i used the one that stand on their own) |
Directions:
1. In a deep skillet fitted with a lid, place chicken breast. Top with both cans of Tomatoes along with the water. Cover and simmer unitl fork tender. Remove chicken from skillet. De-bone and remove skin. Chunk up and return to the skillet to allow the juices to penetrate the meat, approx 30 - 45 minutes on low, or until desired consistency. Meanwhile, heat beans in a seperate pan and cook taco shells according to package directions.
2. To build the taco- divide cheese equally into each taco shell, next layer - beans - chicken and tomatoes next, top with ranch and then lettuce.
3. Enjoy.
4. PS this make plenty of chicken, it freezes great for another round at a later date. I keep it on hand and add it to number of dishes. Watch for more recipes using this chicken.
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