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Add a photoServings: 6
Ingredients
- 5 lb boneless skinless chicken breasts water
- 2 x to 3 pkgs. of taco seasoning
- 1 can diced tomatoes
- 2 can kidney beans
- 1 can corn
- 24 x -36 flour tortillas
- 1 x -2 lbs shredded cheddar
Directions
- Day one:Place chicken in a large pot and cover with water. Simmer chicken till very tender and easily shredded. Add in taco seasoning to taste (usually 2 or possibly 3 packets) and stir well. Continue to simmer till water is evaporated and there is a thick sauce from the seasoning. Shred the chicken well and stir well again to make sure seasoning is throughout chicken.
- Place a small amount of chicken on a tortilla-top with shredded cheddar
- (again this is to taste you may need one lb. or possibly only half a lb.-the other lb. mentioned above is for day 3) Top with another tortilla and place in a warm frying pan with NO OIL. I spin mine several times and flip several times during cooking so they don't burn. When nicely browned and cheese is melted they are done.
- This makes 12 Quesadillas.
- Day two:Take half the leftover chicken mix and add in tomatoes, corn, kidney beans, and sufficient water to cover. Add in any additional spices, etc. you would like. I added some more cumin and a bay leaf. Simmer till heated through. You can serve this soup with crispy tortilla strips or possibly corn tortilla chips. I like to cut flour tortillas into strips, season with garlic, cumin, and salt and fry till brownedthen top the soup with them.
- Makes 6 large bowls of soup
- Day three:Add in the remainder of the chicken to the soup and simmer till nearly all the liquid is evaporated stirring often. Place a small amount on a hot flour tortilla and top with shredded cheddar. Again, this may be from 1/2 to 1 lb. depending on your tastes.
- The Quesadillas are easy to pre-make and freeze-just fill and top but do not brown them. Just pack them each in foil or possibly plastic and lay flat in the freezer.
- Pop them out and fry (again, no oil) till browned and cheese is melted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 6 servings | |
| Calories 637 | |
| Calories from Fat 343 | 54% |
| Total Fat 39.04g | 49% |
| Saturated Fat 24.23g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 1371mg | 57% |
| Potassium 617mg | 18% |
| Total Carbs 35.26g | 9% |
| Dietary Fiber 9.7g | 32% |
| Sugars 5.81g | 4% |
| Protein 38.15g | 61% |
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