Master Mix: Mexican Chicken Master Mix

photo credit

I'm always on the look out for new freezer meals and master mixes that can make life easier. I have fallen in love with this one! I love the versatility and taste. It can be used to make nachos, soups, quesadillas, enchiladas, tacos, casseroles...  (See my bonus easy peazy  casserole  recipe included at the end!)

It makes approximately enough for 3 freezer meals depending on your family size and recipe. Also, feel free to add in or replace items such as: 2 cups cooked rice, mix two kinds of beans if you like, etc.

I am tweaking the directions & ingredients just bit . I am  using the crockpot to cook down some chicken breasts while I'm at work, just like my Chicken Master Mix  but I have picked apart a precooked rotisserie chicken before also. (then save the chicken carcass to make your own chicken stock for storing in the freezer).

To see the original recipe from a wonderful resource of recipes visit: stolenmomentscooking.com
Let's get started:

Click here for printable copy
Mexican Chicken Mix


Ingredients:
1 1/2 lb's chicken (any kind, boneless, bone in, or precooked)
2 (8 oz) cans  of  beans any kind, drained (black beans, pintos, kidney)
1 (8 oz.) bag frozen corn
1 large or 2 small jars salsa ( or less if you prefer)
1/2 cup water
1 packet taco seasoning

Directions:
If using uncooked chicken instead of precooked store chicken, place chicken in crockpot with 1/4 -1/2 cup water and cook on low 6-8 hours or on high 3-4 hours till chicken is cooked through.

Remove chicken from crockpot and shred into a large mixing bowl. Stir in all remaining ingredients. Divide into 3 equal portions and  place in labeled freezer bags/containers.

If using one portion right away ,cook through in a heated skillet for 5 minutes, then use in your favorite Mexican dish.

To Use from the Freezer:
Pull chicken mix from freezer and thaw overnight in fridge, or in microwave. Heat through in microwave or in a skillet for 5-10 minutes. Use in desired recipes

Want a great recipe to get you started?
Mexican Chicken Casserole

Ingredients:
 1 packet of Mexican chicken  mix
 2 cups cooked rice (unless you did that as an option when you made your filling)
 2 cups shredded cheese (1/2 cup reserved to sprinkle on top)
optional: small can of mushrooms and/or olives drained

Directions:
Mix all ingredients together in mixing bowl (reserving 1/2 cup cheese to sprinkle on top). Pour into a greased 9x13 baking pan/casserole. Top with remaining cheese Bake at 350 degree's till heated through and cheese on top is melty.  Serve with a dollop of sour cream on top and  tortilla chips on the side. (or scoop into soft tortillas and eat taco style!)

this post was linked up at this wonderful blog party: