I love HEB grocery stores. I can’t even begin to tell you how much. Okay, I could, but then we’d be here for a hot minute. They have so many unique ingredients that I just haven’t found at other stores unless they’re a specialty store. I’m so glad we’re close to them now!
You can grab a rotisserie chicken and shred it, or you can do what I do:
Make Ahead Crock Pot Chicken
5 large chicken breasts
2 large containers chicken stock
Place both in the Crock Pot for 8 hours on low or until chicken shreds easily.
Shred + place into freezer-safe containers in the portions you want.
Freeze for up to 6 months.
1 tbs. EVOO
1 medium white onion, diced
1 lb. cooked chicken, shredded
3 tbs. taco seasoning
1 can pinto beans drained and rinsed
1 large jar (24-oz.) salsa verde, mild
1/2 small jar (16-oz.) salsa verde, medium*
White corn tostada shells – about 15-20 depending on the size of your dish
8 oz. Monterrey jack cheese, shredded
Garnish (optional):
2 jalapenos, sliced
Avocado, sliced
Cilantro leaves
Cotija cheese
Sour cream
Lime wedges
Preheat oven to 350.
Heat the EVOO in a saucepan over medium-high heat. Sauté the onion until translucent (about 8 minutes), stirring occasionally.
Toss chicken in taco seasoning until well seasoned.
Pour a nice layer of salsa verde on the bottom of a large casserole dish sprayed with cooking spray. Crumble half of the tostada shells into bite-sized pieces all over the salsa verde. Then, layer half of the chicken, beans, onions, and cheese. Repeat the layers again, ending with a healthy amount of cheese. Top with sliced jalapeño (optional).
Bake at 350 degrees about 35-40 minutes until cheese is bubbly.
*You want about 32 oz. salsa verde. If you don’t like a lot of heat, just replace the medium salsa verde with more mild salsa verde. You can also just pour a little chicken broth over the two layers as well to add some moisture.
