I was in Germany for over a week, and while there will be two blog posts all about why I was there and the over experience of Germany, I missed American food. And by American food I mean ethnic food I like (aka mexican). So obviously, when I came home I had to cook some delicious that hit the spot. I also haven’t used my slow cooker in a while, so I pulled that puppy out and used it. I made two different dishes with this concoction. The fajitas themselves could be served over spanish or brown rice for like a rice bowl. Alternatively, I made mini taquitos by rolling the slow cooker mixture in flour tortillas and baking it for 30 minutes. The taquitos were great as leftover lunch entrees, where the rice bowls were a little more messy but oh so good for dinner. I paired these with a spanish rice (yes, I was lazy, from a package) and some vegetarian refried beans. Oh so tasty! Hope you enjoy!
Ingredients: bag of frozen black beans, chopped peppers and corn, can of chopped mexican tomatoes, 2 large chicken breasts (skinless), green/red/orange bell peppers, onion, fajita mix, olive oil, 2 cups of chicken stock, flour tortillas, can vegetarian beans, and bag of spanish rice.
1. Cut onion and peppers into matchsticks. Place in a large ziploc bag.
2. Rinse chicken breasts and place in a large ziploc bag.
3. Drizzle both vegetables and chicken with a bit of olive oil. Pour 1/4 of package of fajita mix in each bag. Mix thoroughly. Place in fridge until ready to cook.
4. Place all ingredients into slow cooker (not rice and beans). Place the rest of the fajita mix in slow cooker. Cook on high for 4 hours and low for an addition 3 hours.
5. At the end of 4 hours, take the chicken out and shred. Place back in the slow cooker and cooker for a bit.
6. When done, wrap the slow cooker mixture in flour tortillas and place in pyrex dish.
7. Bake at 350 for 30 minutes. Remove and set aside.
8. Serve with mexican cheese, rice, and beans. Top with a bit of sour cream and fresh salsa.
Let me know how this recipe goes!