Mexican Chicken Haystacks – Sue Johnson

By Admin · June 23, 2010 · Leave a comment

Serves 20 (can be halved)

4 lbs cooked and cubed chicken

3 (15.5) cans undrained pinto beans

2 (7 oz.) cans diced green chiles

3 (28 oz.) cans crushed tomatoes

juice of 3 limes (add just before serving)

2 large onions, chopped

1 ½ T. oregano flakes

1 T. cumi

3-4 cloves crushed garlic

Mix together and cook at 325 degrees in large roaster for 2-3 hours. Add lime juice just before serving.

Serve with:

Grated cheddar cheese

Guacamole

Sliced olives

Sour cream

Rice

Corn chips

Chopped tomatoes

Shredded lettuce

Salsa