Variations on this recipe:
The first day we ate the chicken on a plate with this totally delicious Cuban Beans & Rice that I will blog about tomorrow. The second night we ate the chicken in quesadillas with the leftover beans & rice and lots of yummy, melted cheese, dipped in a sour cream, mayo and taco seasoning mixture that I LOVE (1/2 c. sour cream, 1/2 c. mayonnaise, 1-2 T. taco seasoning and squeeze of lime). The next meal a couple days later we had shredded chicken enchiladas. Just put the shredded chicken in a flour tortilla with more black beans, rice, cheese and smother the enchilada with the extra salsa mixture. I even pureed the salsa mixture until it was smooth and it made the perfect enchilada sauce! Cover with more cheese, bake at 350 until golden brown and you have another meal that was made in just a few minutes. I think this chicken would also be great on a salad with a Cafe Rio Cilantro dressing. The uses are endless 😉
