I make this all the time and I never measure anything. But it's so delicious and easy! Here's my best attempt at the "recipe".
3 large chicken breasts
1/4 c. water
1 entire bottle of On the Border Medium Salsa (and yes, the kind of salsa matters)
1 can black beans
1 can corn
flour tortillas
In a large skillet, place 3 FROZEN chicken breasts, water, and the entire bottle of salsa. Turn on low-ish heat and cover tightly. Allow to cook 30-40 minutes, stirring occasionally. Make sure your liquids don't burn off. Add water if necessary.
After 40 minutes, the chicken will start to fall apart. Help it along with a fork until it is shredded. Then add your drained cans of beans and corn and heat through.
Serve on flour tortillas with sour cream. And perhaps a margarita. Or ten.
Enjoy! - Rita
I picked this one for dinner tongith. It's kind of scary because I don't have the salsa. So, I used a can of rotel, a can of crushed tomatoes, a handful of cilantro, and a shot of pickle juice in the blender to make my "salsa". "Pickle juice?" you might ask. It was the closest thing I had to lime juice. UGH! Since I am using pinto beans and frozen corn, my version will probably taste like crap. Necessity is the mother of invention!
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