Happy January – or as I like to call it -“rut roh” month. I love baking – I really prefer baking to cooking, truth be told, but after many dozen cookies baked/given/eaten in the last two months, I always feel like taking a break in January. I still love to cook and create recipes, but I am looking at a making little lighter fare for us this month.
Many years ago I was introduced to Ro-Tel chilies and tomatoes by my one of my roommates -a lovely Texan sky goddess named Vickie. Vickie moved to our DC flight attendant bachelorette pad (as we affectionately called it) from Texas and she was a great cook . She had some awesome Tex Mex recipes and one truly amazing concoction which consisted of a giant package of Velveeta mixed with a can of Ro-Tel. This was melted in the microwave into a deliciously addictive queso that was scarfed up immediately by whoever was hanging around the kitchen at the time. I love Ro-Tel chilies and tomatoes and I always have a few cans in the pantry. This is a variation on a really popular recipe that I saw on Pinterest. I substituted the Ro-Tel for chopped tomatoes and onions, and served it with sliced ripe avocado and a flour tortilla. My husband has eaten this three nights in a row (it makes a big portion that could easily serve 6-8) so I know it is a winner!
BONUS – it has almost no fat and is high in protein. Hope you enjoy it and find it as easy to make as I do…
2 pounds boneless skinless chicken breasts
1 16 ounce jar medium salsa
1 can Ro-Tel diced chilies and tomatoes
2 tablespoons taco or fajita seasonings
3 tablespoons dried chopped onions
3 tablespoons sour cream
1 ripe avocado, sliced
1 package flour tortillas
Turn the slowcooker on LOW and place chicken breasts inside. Sprinkle taco seasoning over chicken breasts, then pour salsa, onion and Ro-Tel on top. Cook 6-8 hours or until chicken shreds easily with a large fork. Stir in sour cream, then spoon into individual bowls and serve with avocado slices and warm tortillas.