Friday, July 5, 2013

Mexican Haystacks

A new favorite at our house are these Mexican Haystacks.  They are just delicious.  I've made them several times.  I doubled the recipe and made them for our family reunion.  It makes a huge batch.  With the recipe doubled, we fed 15 people with leftovers. This might be my new favorite home cooked Mexican dish!

Mexican Haystacks
1 8 oz. cream cheese
1 cup milk
1/2 cup water
1/2 cup sour cream
1 teaspoon cumin
1 onion, diced fine
1 1/2 teaspoons Better that Boillion or Boillion granules
1/2 teaspoon garlic salt (more or less to taste)
1 package Hidden Valley Ranch Dip mix
3-4 chicken breasts ( or you can use a Rotisserie chicken and remove and dice the meat)
1 can diced green chilis
2 cups frozen corn or equivalent canned
1 can black beans, drained
1 can Rotel (diced tomatoes with Mexican seasonings added- choose a flavor that appeals to you)
To top: Diced tomato, Diced Avacado, Grated Cheese Cilantro (All are optional except the cheese)
1 bag Fritos or tortilla chips
Cooked Rice (you'll need about 2-3 cups cooked rice)

Now you have two choices on cooking method here.  I've tried them both.
Method 1: If you want to use the crock pot, spray the crock pot.  Add the cream cheese, milk, water, sour cream, cumin, onion, boillion, garlic salt, salt and  pepper, and dip mix.  With an immersion blender, blend it all up.  You could use a hand mixer, too.  Add frozen chicken breasts and cook on low all day until the chicken shreds.  Shred it.  You can remove it from the pot, or just do it in there.   OR
Method 2:   you can mix the sauce just the same in a large pot on the stove and heat up, then add the diced, cooked rotisserie chicken.  Both ways work and I didn't notice a huge difference.
Either way, after you mix in the cooked chicken, add the green chilis, corn, black beans and Rotel and mix well.  Heat well.  Serve over crushed tortilla chips and cooked rice.  Top with cheese and cilantro and avacado and tomato, if desired.

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