Cinco de Mayo

It was so wonderful to be with you all last week for Matt's wedding!  What fun times!
In honor of Cinco de Mayo this week, I thought it would be fun if we each posted our favorite Mexican dishes/recipes.  I have a couple favorites. I decided to post the recipe for those chimichangas that I made at Mom's last week, as well as a crock pot fajita recipe that I have been asked about a lot. 

Hope you all have a fantastic week!

Chimichangas
2-4 chicken breasts cooked and shredded/cut up
1 1/2 cups salsa
16 oz can black beans
1 envelope taco seasoning
Approx. 16 oz flour tortillas (10 inch)
16 oz. cheese cut into strips

Cook chicken, shred. In skillet combine black beans salsa and taco seasoning.  Smash black beans with potato masher. (refried beans can be substituted in place of black beans). Add chicken and mix well.  Warm tortillas.  For each chimichanga place small amount of chicken and bean mixture in center of tortilla, then add strip of cheese and wrap.  Place on greased cookie sheet and cook at 425 degrees for 20 minutes or 375 degrees for 35 minutes.   Can be frozen and will last 6 months in the freezer. 

Crock Pot Chicken Fajitas
1 small bottle fat free Italian dressing
1/3 cup lemon juice
4-6 chicken breasts
1 large green pepper chopped
1 large red pepper chopped
1 medium onion

Place all ingredients in a crock pot and cook slowly for 2-3 hours or until chicken is done.  Shred chicken before serving.  Serve in tortillas with cheese and sour cream.  

This recipe is easy to stretch.  I like to add a lot more veggies (3-4 peppers) and a little less chicken.  Just make how you think you'll like it best.  It's super-easy and yummy.