Mexican Haystack Recipe
I wanted to make a crockpot meal the other day when I was making dinner, but I didn’t want to have the same old thing I usually make. So I threw some chicken in to get is cooking and figured I could think about it as the day goes by.
I thought it might be fun to make enchiladas, but I didn’t want to go to all the work of wrapping it up and baking it, call me lazy. So that is when the idea of Enchilada Haystacks hit me. So I made it and I am telling you people they really delicious! Easy and fast!(work time that is) Technically it is still a slow cooker meal, although of course you could used canned chicken to skip the slow cooking step!
Mexican Haystack Recipe (Enchilada Haystacks)
Serves 6
| In a crock pot: | 4 chicken breasts |
| 1 cup water | |
| 1 tsp Lemon Pepper |
Add the chicken (I used frozen breasts), water and lemon pepper to the crock pot. Cook for about 4 hours on high or until the chicken easily shreds. Once the chicken is cooked drain and reserve the broth from the crock pot, shred the chicken and return it to the crock pot, change the heat to low. If you are short on time, you could skip this step and used canned chicken instead.
| Add to the crock pot: | 1 can cream of chicken soup |
| 1/2 cup sour cream | |
| 1/2 cup chicken broth | |
| 1 cup salsa verde (I like Herdez) |
About an hour or half hour before serving. Mix those ingredients together in the crock pot, replace the lid and allow it all to heat up. While the chicken mixture is heating up, use the chicken broth plus any additional water you need to make rice, white or brown.
| Prepare any toppings: | Black or Pinto Beans |
| Shredded Cheddar | |
| Avocado | |
| Diced Tomatoes | |
| Fresh Salsa | |
| Shredded Lettuce | |
| Sour Cream | |
| Tortilla Chips | |
| Black Olives |
Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.
Your recipe might be good but your plates……. heart, heart, heart them! Blue is my color (for anything) and those plates are wonderful! 🙂
Thanks Lynn! I love those plates too! My sister lived in Japan 12 years or so ago and she brought me home a whole set of Japanese dishes! I still love them! There is a great source online called https://pearlriver.com/v2/sub_ceramics.html You should be able to find something really similar if you are looking (I’ve never ordered anything from them yet, but I found them from a design magazine a few years ago. and have saved the source for when I have some extra cash… then I had kids!)
Yum! This sounds delicious! Definitely going to have to give it a try!
Ashley do! It was so easy and so good, I ate the left overs for 3 days and still liked it!
I made these for dinner guests tonight. They were delicious and a nice change up from the usual Hawaiian Haystacks. I really liked the creamy sauce on the chicken. The green salsa gave it a nice kick. Will make again. (found you on pinterest)
Jennifer, that is really good to hear. We are glad that you found us and glad that you loved the recipe. Please come back for more.