Warning: For a HUGE crowd
Chicken:
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder (half this if you don't like a lot of spice.)
1 T Cumin (might half this too)
3 cloves garlic, minced
5 lbs of chicken breast
Cook 4 hrs in crock pot, shred, cook 1 more hour.
Rice:
4 cups water
4 tsp chicken bouillon
4 tsp garlic, minced
1/2 bunch of cilantro
1 can green chilis
3/4 tsp salt
1 T butter
1/2 onion
2 cups rice
Blend ingredients in food processor. Add with rice to boiling water, cover. Simmer 30 mins.
Dressing for Salad:
1 buttermilk ranch dressing pkt (prepared)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno
Blend with food processor. Refrigerate.
For Burritos:
Add chicken, rice, and pinto or black beans, to flour tortilla. Top with shredded cheese and smother with green tomatillo sauce. Garnish with guacamole and sour cream.
Chicken:
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder (half this if you don't like a lot of spice.)
1 T Cumin (might half this too)
3 cloves garlic, minced
5 lbs of chicken breast
Cook 4 hrs in crock pot, shred, cook 1 more hour.
Rice:
4 cups water
4 tsp chicken bouillon
4 tsp garlic, minced
1/2 bunch of cilantro
1 can green chilis
3/4 tsp salt
1 T butter
1/2 onion
2 cups rice
Blend ingredients in food processor. Add with rice to boiling water, cover. Simmer 30 mins.
Dressing for Salad:
1 buttermilk ranch dressing pkt (prepared)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno
Blend with food processor. Refrigerate.
For Burritos:
Add chicken, rice, and pinto or black beans, to flour tortilla. Top with shredded cheese and smother with green tomatillo sauce. Garnish with guacamole and sour cream.
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