Mexican Haystacks
Ingredients
Cheesy Chicken
- 1 large rotisserie chicken shredded chicken
- 8 oz cream cheese
- 1/3 cup chicken stock
- 1 large jalapeno diced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 cup dehydrated onions
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup Mexican Cheese blend shredded
Rice
- 2 cups jasmine rice
- 4 cups water
- 2 tbsp rice wine vinegar
Toppings
- shredded Mexican Cheese Blend
- chopped olives
- corn
- salsa
- avocados
- tortilla strip chips
Instructions
Cheesy Chicken
- In a 9x13in glass pan, place the shredded rotisserie chicken on the bottom. Top with the diced jalapenos.
- In a deep skillet, add in chicken stock and bring to a simmer. Add in the cream cheese, stir until the cream cheese begins to melt into the chicken stock.
- Once the cream cheese has combined with the chicken stock add in the dehydtrated onions, cumin, smoked paprika, chili powder, and garlic powder. Stir to combine.
- Take the skillet off of the heat. Add in 1/2 cup of the shredded cheese and stir until combined.
- Pour over the shredded chicken and jalapeno pieces. Top with the other 1/2 cup of shredded cheese over the top.
- Place in a preheated 350°f oven and bake for 15 minutes.
- Once the cheese is bubbling on the top, take out and serve over cooked rice with desired toppings.
Rice
- Combine all ingredients in an instapot or pressure cooker and cook on the rice setting for 8 minutes. Once finished, rapid release the pressure and serve with the cheesy chicken.
Nutrition
Serving: 1servingCalories: 624kcalCarbohydrates: 55gProtein: 39gFat: 27gSaturated Fat: 13gCholesterol: 156mgSodium: 636mgPotassium: 217mgFiber: 1gSugar: 3gVitamin A: 919IUVitamin C: 5mgCalcium: 191mgIron: 1mg
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