Week #4: Mexitaly Chicken

A little bit late, but better late than never! I don't know where the week went or what I was doing on Sunday, instead of putting the weeks menu together. I apologize.



Mexitaly Chicken

Pork Loin

Roast Beef Sandwiches

Pulled BBQ Beef

Rowley Chicken Pot (recipe in archives)

Quick Chicken Parmesan

Soup and Sandwiches (Quick Gumbo)



Mexitaly Chicken is sort of a weird thing. I love my crockpot (I think I have said this before). Truly, what other small appliance allows you to put a meal together the night before, start cooking it in the morning and come home in the evening to a yummy meal! This recipe is one of those "it shouldn't be this easy". But, it is. The best part, if you have a Don Pablo's near your house, run in and order a dozen fresh flour tortillas. They make them on the spot and I think I usually pay $2.00. OH MY ... those tortillas make this dish even better. I like that it makes enough for lunch the next day.

Mexitaly Chicken Makes 8 - 10 servings

1 bag frozen chicken breasts (usually 5 - 7 breasts), thawed
1 bottle of your favorite Italian dressing
1 sweet red pepper, sliced thin spears
1 sweet orange pepper, sliced thin spears
1 sweet yellow pepper, sliced thin spears
1 sweet onion, sliced into rings
flour tortillas
shredded cheddar cheese
your favorite toppings (sour cream, jalapenos, guacamole, chopped tomatoes, etc.)

1. Slice all peppers and onions, place into crockpot.
2. Place chicken breasts on top of the peppers and onions.
3. Pour the entire bottle of Italian dressing over the chicken. Cover with crockpot lid and cook on high for 6 hours (or more).
4. Once cooked, shred chicken breasts in crockpot, stir contents to be sure all peppers, onion and chicken are together. Warm tortillas, using tongs, remove chicken mixture and place a bit onto your tortilla. Top with your favorites.

We serve this with rice, a nice salad and of course, we always pick up fresh tortillas chips with our flour tortillas!