Chicken with Tortilla

You will need:

In either an oven proof dish, pressure cooker, or crockpot – put the whole chicken breasts in the bottom of the pot. Drain off the corn kernels and add. Drain and rinse off the black beans and also add to the pot. Add the cream cheese, burrito mix, the chili and chop up the tomatoes as well – all these go into the pot – don’t worry about mixing it, just pop it all in.

If you are cooking it in the pressure cooker – I cooked it on 2 curry cycles (about 22 minutes per cycle).  If you are cooking it in the slow cooker you need 4 hours on high, or 6 hours on low. In the oven, make sure its covered and bake on about 160deg for 4-6 hours (keep an eye on it).

By far, the pressure cooker is the most energy efficient and fastest way (great if you work long hours). Once it’s cooked, you will not only smell it, but the chicken will just shred with a fork when you mix it all around.

By now, your Mexican chicken will be just about ready. Remove from heat and stir with a fork to shred the chicken – if the chicken totally falls apart – its ready!  Refrigerate half of the mixture for another meal (based on serving 3 people). Serve with tortillas, sour cream and cheese – make your own tortillas, its so easy – mix plain flour, water and a dash of olive oil to make a dough, knead until smooth, rest for 10 mins, then roll out very finely – pan fry gently in some oil and serve (yes, I think I just saved you about $6 in tortillas alone).

Spiced Chicken With Rice

You can take this dish one step further over two nights – only use half of the cooked amount of mixture above – for the second dish, reheat and serve with steamed rice.