Easy Peasy Chicken Burritos (and other stuff) That Will Make Your Tummy Happy

Ok, blog readers. First off, thanks for taking the time to read my thoughts and ramblings on life. It means a lot to me that you’re here.

Second, part of this blog is Truly Creating, which is something I LOVE to do. I love to decorate, organize, paint, draw, write, craft. If I can sit down and use my hands to make something pretty, oh boy am I ever in my happy place (and if there’s music I like playing in the background – even better.)

Another thing I have grown to enjoy is cooking (which has definitely not always been the case – funny how time changes things.) I believe cooking definitely falls in the Create category. (But I would be totally lying if I said I could just whip up something out of nothing. Nope. Totally don’t do that. I’m a recipe gal through and through.)

So, I decided today I would share with you one of my absolute favorite, go-to, easy peasy meals that is sure to please. This post will in no way shape or form be Pinterest worthy. (I don’t even have a picture of this dish – so no eye-appealing image to draw you in and make your mouth water.)

This is straight forward, to the point, and totally unemotional (which makes it completely different than almost everything I have been posting lately.)

The best thing about this dish? It’s a crockpot meal. Yep. I just said crockpot. Did we just become best friends? I think we did.

Here you go…….

Ingredients:

• package of chicken breasts (Organic or not. Take your pick. This is a judgment free zone. How many pounds? I have no clue. However many pounds are in a package of chicken breasts, I guess?)
• jar of your favorite salsa
• package of taco seasoning
• can of corn (not drained)
• can of black beans (drained and rinsed)

Optional Ingredients:

• shredded cheddar cheese (or whatever your favorite cheese mixture may be)
• red or green enchilada sauce
• sour cream
• green onion
• cilantro
• guacamole or avocado
• rice
• flour or corn tortillas
• tortilla chips
• your favorite taco toppings: lettuce, tomato, onion, etc.

Make it (Sorry. That sounds a little bossy, doesn’t it?):

• Place the chicken breasts, salsa, taco seasoning, corn (not drained), black beans (drained and rinsed) into crockpot. Cook on low for 4 to 6 hours, or until chicken is cooked through. About a half an hour prior to serving, shred chicken and leave in crockpot with black bean/corn mixture to let the chicken soak up more of the yummy flavor.
• Ok, here is where it gets fun. This dish has options, baby. Oh yeah. You can eat it straight out of the crockpot as is, or……..

Option 1: Chicken burritos:?Place chicken mixture into flour tortillas, roll and place in 13 by 9 baking dish. Top with shredded cheddar cheese and bake at 350 degrees for approximately 30 minutes or until cheese is ooey, gooey, melty and bubbly. Serve with sour cream, guacamole ?or avocado, cilantro, green onions (all optional.)

Option ?2: Chicken enchiladas: Roll mixture into flour tortillas. Cover with your favorite red enchilada sauce. Top with shredded cheddar cheese and repeat the baking instructions listed above.

Option 3: Chicken tacos: Instead of using ground beef like a standard taco, use the chicken mixture in hard shell or soft shell tacos. Top with your favorite toppings: lettuce, tomato, olives, cheese, sour cream, cilantro, taco sauce, avocado….you get the idea.

Option 4: Chicken nachos (definitely a crowd pleaser in our house):?Heap a giant pile of tortilla chips onto a baking dish (which now makes this a gluten free dish – oh yea.) Cover the chips with the chicken mixture and your favorite blend of cheeses. Broil until cheese is melted (Be sure to keep a really close eye while they are under the broiler. It doesn’t take long.) When they come out, top with your favorite toppings (see Option 3.)

Option 5: Rice bowl:?Make your favorite rice according to directions. Place rice in a bowl and cover with chicken mixture. Top with your favorite toppings.

Option 6 (The final option. I bet you thought this would go on forever.): Chicken enchilada bake:?I can’t have gluten, so this is one of my fave ways to prepare this dish. Grab a 13 by 9 dish. Spread a little enchilada sauce on the bottom of the dish until it is covered (not a thick layer, just a small amount). Place corn tortillas on top of sauce. (If you want to get really fancy, place a small amount of chicken broth in a skillet – enough to cover bottom of skillet – and heat to simmer. Place corn tortillas in broth for a second before putting them in casserole dish) Cover tortillas with chicken mixture. Pour sauce on mixture. Cover with Cheese. Repeat layers. Bake at 350 degrees until cheese is melted and bubbling – approximately 30 minutes.

Now you can see why I love this dish! Number one – the crockpot, so it cooks all day while I do other things. Number two – options, so it never gets old. It’s the Choose Your Own Adventure recipe. Number 3 – gluten free possibilities. Number 4 – all of the options involve cheese.

Enjoy, my friends!!