I adapted this recipe from Stephanie at Plain Chicken for my Dutch oven. Simply there was not enough time or the right ingredients for her version. I used left over salsa, and sharp cheese, whereas she uses a can of Rotel tomatoes and Mexican cheese dip. I love her Instagram, been a fan of hers for a long time.
My lovely daughter gave me a Cobalt blue Lodge Dutch oven for my birthday. She is so sweet.
The joy of cooking is making any recipe your own and this variation of taco night was a huge success for my family.
We used
4 grilled chicken breast, seasoned with olive oil, Lawry’s and black pepper
3/4 cup approximately ~ Left over salsa
1/2 cup of chicken broth, needed a little liquid to simmer
1 1/2 Tablespoons of taco seasoning
1 teaspoon of ranch seasoning
Sharp cheese, 1/2 block shredded
Grill chicken, slice, it’s ok to use serrated edge for some shredding action
Place into Dutch oven with salsa and mix it up
Mix chicken broth and seasonings add into pot
Cheese on top of mix, and cover until all melted.
We simmered ours about 15-20 mins
Tip: if using a slow cooker I would not use chicken broth, mine comes out a bit watery, so I have to drain a bit before putting the leftovers away for next day.
Happy New Year,
Alli
