INGREDIENTS:(makes 9x13"pan full)
Small tortillas
2 cans refried beans
Shredded chicken:(see photo)
4 chicken breasts
1 can cream of mushroom
Pace "Onion & Chipotle" dip (or substitute velveeta or whatever)
Lawry's Mesquite marinade.
"Mexican rice":(see photo)
12oz orzo pasta (I used alphabet pasta)
3oz tomato paste (approx.)
24oz (ish) chicken broth
Southwest seasoning/chili powder
alfredo (as needed)
Cheese sauce:
16oz Mexican Velveeta
1 can rotel
sour cream
other toppings of choice
DIRECTIONS:
Prepare shredded chicken the night before, or at least 4 hrs before baking the tacos.
To make chicken, throw the raw chicken in slow cooker, combine the other ingreds and pour over the chicken. Cook for ~2-4 hours on high until chicken reaches 165F, then shred it.
(You can cook ground beef instead of chicken if you want.)
Preheat oven to 400F.
In a big saucepan over med heat, combine the velveeta and rotel to make the sauce. (can microwave instead).
In another saucepan, heat up the refried beans.
In a skillet, add some oil over med heat and add pasta. Stir until lightly browned. Add in seasoning. tomato pasta, and chicken broth and bring to a boil.
Reduce heat. cover, and simmer for 15-20min.
Grease a 9x13" baking dish, fill tortillas with the refried beans, pasta, chicken, and queso and arrange in pan.
Bake 15-20min till everythings melty.
I STRONGLY recommend making your own tortillas, I bought corn tortillas from the store and they really hampered the taste, def going to make my own next time.
more photos:
added to slow cooker with chicken^ (didnt add all of the mesquite stuff)
queso and pasta ingreds ^
