I got this recipe from a fellow blogger who got it from another blogger, I guess that’s how it works!! I get daily emails from www.dailydishrecipes.com that’s how I came about this recipe! I can’t wait to try them, what a great idea and I think I would freeze enough to make another meal too!! So kiddo friendly!! So husband friendly LOL!! And I love how it’s half of a crock pot recipe too LOL!!
Ingredients:
- 4 boneless skinless chicken breasts
- 2 cans of Rotel
- 2 pkgs. taco seasoning mix
- 2/3 cup water
- 1 tablespoon oil
- 12 – 24 tortillas (depending on how full you want them)
- 2 cans of black beans, rinsed and drained
- 1 – 1/2 c. shredded Monterrey Jack cheese
Instructions:
Throw the chicken breasts, Rotel, Taco Seasoning, water and oil into your crockpot. Cover and cook on low for 4 to 6 hours. (I also seasoned the chicken with salt, pepper and garlic powder, oh and I only had 3 chicken breasts and it made plenty!)
Shred the chicken, return to the crockpot and cook on low for 30 more minutes. During the last 15-20 minutes throw in the black beans. At this point, preheat your oven to 400 degrees to get it ready.
Grease your muffin pan – we used two. Cut the tortillas into circles small enough to create cups in the muffin tins, pressing each into the muffin tin. I bought Corn Tortilla’s because are less in calories, fat and carbs however they crumble easier so I just pressed pieces into the cup shape.
Fill each cup with the chicken mixture and top each with cheese.
Bake all of it for about 8 to 10 minutes, until cheese is melted. Just watch to make sure you don’t over cook but you’re looking for firmness so they can be removed and stand like a mini bowl. Your better off using flour tortilla’s for that, the corn ones fell apart but I was able to get them to look at least a little good, besides as long as it tastes good who cares what it looks like right!
Serve with salsa, sour cream and guacamole. Yum!! Thank you Nicole!
My hubby and I enjoyed them on our porch on an 80 degree night!
