The other night I was craving Mexican food and decided to make something based on what I had in my kitchen. We were short on time so I looked to see what I could throw together. I happened to have the Purdue Carved Chicken Breast strips, shredded mozzarella cheese, green and red salsa and tortillas on hand. The creative juices were flowing…I went to work.
I sprayed my skillet with nonstick cooking spray, turned it on medium heat, and added grilled chicken strips. I used a plastic spatula (if you are using a non-stick pan) and started to cut chicken strips into smaller pieces. I threw in some shredded cheddar, sharp cheddar, and/or some shredded mozzarella cheese in and stirred. I love cheese in case you can’t tell. 🙂 I pulled apart a flour tortilla into small pieces and threw it in, blended and melted it all together. That’s it, I was DONE.
5 minutes!! No joke.
I served this with tortilla chips, desired amount of remaining cheese, green salsa, and red salsa. It was so yummy! My family loved it! On a day when I can plan better, I plan on serving this with guacamole, sour cream, chopped tomato, chives, etc. etc. You can have this wonderful mixture in tortilla and make it a burrito, or put the mixture in a taco, or eat the mixture just by itself. It is so yummy.
This is a great quick dish to make before a baseball/softball practice to give our kids lots of protein and something very filling. This would also be a great “football game” dish when your hanging out at home with your family watching your favorite game on TV.
If you don’t want to do the refrigerated Chicken Breast Strips, you can always put some boneless/skinless chicken breasts in a slow cooker and cook it all day, then add your cooked chicken with the ingredients above to make the mixture.
Last year, we went to Epcot and ate in “Mexico” at the restaurant called, San Angel Inn. I had a wonderful side dish there called, Chilaquiles. It was incredibly good and when I asked the server about it, she told me all about the history of it and how to make it. She just said to mix a corn tortilla (torn up) with shredded cheese and green salsa in a skillet with non-stick spray and blend for a very yummy side dish. It was so tasty.
This dish is definitely inspired by the Chilaquiles! I see several Chilaquiles recipes that are quite complicated, but this is so simple and it takes 5 minutes. I like to get creative in the kitchen, many times making up my own dishes because I like to see how food can work together for the greatest flavor and how simple cooking can actually be. I like to see how quickly a dish can come together. I know many people that spend hours and hours in the kitchen cooking up the perfect masterpiece. But with our schedules and kids, and multiple ball practices/games, music rehearsals, there is NO WAY. I like to find the simplest, quickest, and yummiest way to cook. And this is one of my favorites.
Quick Mexican Chicken Mixture
- Purdue Short Cuts Carved Chicken Breast -Original Roasted
- Desired amount of shredded Cheese (your preference- I use Mozzarella, Sharp Cheddar, and Cheddar)
- Flour Tortilla-tear into small pieces
- Non-Stick Spray
Spray your Skillet with Non-Stick Spray, add Chicken and cook over medium heat, cut up chicken as you are stirring with a plastic spatula. <Multi-tasking!>
Add desired cheese and stir.
Tear Tortilla into small pieces and add to skillet, stir and spray again with non-stick spray to avoid it getting too dry. Add any extra desired cheese.
Continue stirring and melting for another minute or so until well blended.
Serve on a plate with the mixture alone, with a tortilla as a chicken burrito, taco or whatever you desire. Surround with tortilla chips and your favorite toppings (Guacamole, Sour Cream, Salsa, Tomatoes, etc.) and favorite cheeses.
Eat well and Enjoy!