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Mexican chicken and bean tortillas RECIPE OF THE DAY Serve with a simple green salad or classic coleslaw Serves 4 1 tbsp olive oil 4 chicken marylands or 8 thigh cutlets 2 x 300g jars chunky salsa 400g can four-bean mix 2 medium avocados 8 mini flour tortillas sea salt flakes freshly ground black pepper Heat oil in a 5-litre (20-cup) slow cooker on ‘sear’ or high setting. Cook chicken for 5 minutes, or until golden. Add salsa to slow cooker. Cook, covered, for 3 1/2 hours or until sauce is thickened and chicken is very tender. Remove chicken from cooker. Drain, then rinse beans and stir into sauce. Cook, covered, until heated through. Season to taste. When chicken is cool enough to handle, shred meat. Chop avocados. Serve chicken with chargrilled or warmed tortillas and avocado. Season with pepper. From "West" Newspaper for 29 December 2021.
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2351 kcal
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Gras: 75,62g | Prot: 106,39g | Glu: 191,05g.
Petit Déjeuner: Tangerines (Mandarin Oranges), V8 Original. Déjeuner: Old El Paso Medium Chunky Tomato Salsa, Edgell Four Bean Mix, Mixed Salad Greens, International Cuisine Mexican Chicken, Bean Soup, Corn Tortillas. Dîner: Three Threes Sweet Spiced Gherkins, Mersey Valley Ploughmans Sharp & Crumbly, Mainland Vintage Cheese, Swiss Cheese, Bega Strong & Bitey Vintage Cheese, Chicken Drumstick Meat and Skin, Cheese Crackers. Snacks/Autre: Red Table Wine, Cadbury Drinking Chocolate, Coffee, Tea with Skimmed Milk, Red Table Wine. plus...
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