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–+ servings
Plate with a Mexican Haystack

Mexican Haystacks

Changing Hawaiian Haystacks... To Mexican Haystacks! Layers of rich warm Mexican flavors!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 530 kcal

Ingredients
  

  • 3 frozen chicken breast
  • 1/2 cup diced onion
  • 1 Tablespoon Taco Seasoning
  • 1 Cup Red Enchilada sauce
  • 1 can drained black beans
  • 4 cups Spanish Rice

Toppings

  • 1 cup sliced olives
  • 3 cups shredded lettuce
  • 3 cups grated cheese
  • Fresh or Prepared Salsa
  • 1 Cup Sour Cream
  • 1 Large Avocado diced
  • Diced Cilantro
  • 1 lime sliced
  • Crushed Corn Tortilla Chips or Tortilla Chips

Instructions
 

  • Place frozen chicken breast, onion, taco seasoning, and Enchilada sauce in a slow cooker on low heat. Cook for 6-8 hours.
  • Shred chicken with a fork in the crock pot.
  • Drain and rinse black beans. Add to chicken in slow cooker. Mix well. Cook for an additional 30 minutes.
  • Cook and Prepare Spanish Rice. (See my Spanish Rice recipe on blog)
  • Prepare toppings.
  • Layer with Rice, Chicken and Beans, and choice of toppings.

Notes

* See my easy Spanish Rice recipe on the blog.

Nutrition

Serving: 1gCalories: 530kcalCarbohydrates: 36gProtein: 30gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 97mgSodium: 1125mgFiber: 6gSugar: 5g
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