Chicken Arizona

Directions

1. 1
   Sunday: Cooking the Chicken
2. 2
   In a big, oval crock-pot layer chicken and canned tomatoes.
3. 3
   Add 1-cup water.
4. 4
   Set crock-pot to low, cover and cook for 5 hours till tender.
5. 5
   Remove from crock-pot, cover and refrigerate.
6. 6
   Monday: Eat leftovers from Sunday or go out to dinner!
7. 7
   Monday Night/Tuesday: Chicken Chili.
8. 8
   Shred the chicken breasts using two forks (get help, it will go faster with more hands).
9. 9
   In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
10. 10
    Cover, turn crock-pot to low and go to work.
11. 11
    Come home from work (approximately 8 hours later).
12. 12
    In a small saucepan, heat the black beans.
13. 13
    Microwave tortillas wrapped in moistened paper towels.
14. 14
    Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
15. 15
    Cover and refrigerate leftover chicken and beans.
16. 16
    Wednesday: Smothered Burritos.
17. 17
    In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
18. 18
    Pour salsa into mixture.
19. 19
    Spray a 14x9 inch-baking pan with cooking spray.
20. 20
    One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
21. 21
    Smother with enchilada sauce. Top with shredded cheese if you like.
22. 22
    Bake @ 350 for 1/2 hour or until bubbly.