Adapted: SixSisters.com
Anyone who has followed the Pub and Grub for the shortest length of time know that the Blackburns LOVE some Mexican food! So, when I found this recipe on the Six Sisters site AND it used a crock pot, I knew it was on the Chicago Bear sofa tailgating menu! Now, this makes a TON of these tortillas and I think next time I would halve the recipe, but it was a winner in our home.
Wanna go healthy? Use low fat sour cream, cheeses and whole wheat tortillas!
Ingredients:
3 lbs chicken breasts
8 oz Italian dressing
1 T. cumin
1 T. chili powder
Burrito sized tortillas
Garnishes: sour cream; salsa; shredded lettuce; chopped tomato; chopped green onion; cilantro rice (recipe below); cheddar or Mexican blend cheese; avocado; warmed black beans
Directions:
1) In a bowl, combine Italian dressing, cumin and chili powder.
2) Place chicken breasts in a crock pot and pour sauce over chicken. Stir to cover.
3) Cover and cook on high for 5 hours. Shred chicken and return to crock pot. Keep warm.
Cafe Rio Cilantro Rice:
2 cups uncooked rice
2 cups chopped cilantro
1 cup salsa verde
1 bunch chopped green onions
4 cups water
Pinch of salt
Directions:
1) Mix the cilantro with 2 coups of water in the pan you are going to cook the rice with and 2 more cups water and the salt, salsa verde and green onions.
2) Bring to a boil and stir in the rice into BOILING water. Cover and turn the heat down.
3) Steam for 30 minutes and stir before serving.
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