Ronnie's favorite holiday meal is on St. Patrick's Day. His grandmother has been making him the customary "Corned Beef and Cabbage with Potatoes" almost his whole life. This year wasn't anything different. But we went over to have it on Sunday before St. Patrick's Day.
Then on St. Patrick's Day, after reading a post made by Eli at her blog, I decided we would go Mexican instead! She made a Rachel Ray recipe called Chicken Salsa Verde Bake. She praised it and I thought it would be good idea to make for dinner. I read the recipe and figured it would be really easy! Unfortunately, I didn't have all of the ingredients. Still, this did not discourage me and I went to the pantry to see what I can substitute!
And boy did I ever... But this is when magic happens in the kitchen, I think! Lets just say my hubby was not disappointed!
Here goes my experimental recipe:
You will need: 2 Chicken Breasts, whole white onion, can of corn, can of black beans, sour cream, salsa, tortilla chips, and shredded cheese
Boil the chicken (about 20 min) and then let cool. After cooling, shred the chicken (with your fingers) and place into a bowl. Rinse black beans and corn then throw into the bowl with the chicken, along with the chopped onions and as much sour cream and salsa you'd like. Mix well. Finally, transfer mixture into a baking dish and sprinkle tortilla chips and shredded cheese on top. Bake at 375 for 30 min.
That's it. It was pretty simple and delicious. You can add or take away more of the ingredients. You can even make it light using light sour cream and cheese. It was really fun to make and I was able to clean up the mess quickly while I waited for it to bake. Enjoy!
1 comments:
so glad you liked it. I think I would also sub to black beans next time. yay for the "Wray way"!!
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