My easiest “Go To” supper is the Taco chicken you do in the crock pot:
6 frozen chicken breasts
3/4 cup water
1 packet of taco seasoning
Cook on low 5 hours, shred chicken and cook on high lid off until liquid is absorbed. Serve on nachos, quesadillas, burritos, tacos, in a mexican casserole…you name it!
I thought these Bajio Chile Chicken Wraps sounded like a fun change from that one, plus I was intrigued at the use of soda in it! Check it out!! 
BTW, we added roasted corn and sautéed red peppers to this dish and really vamped up the flavor! I highly recommend it!
BAJIO CHILE CHICKEN WRAPS
- 4 whole Large Boneless, Skinless Chicken Breasts
- ½ cups Salsa
- ½ cups Brown Sugar (we’ll Do Less Next Time, Plenty Sweet)
- 4 ounces, weight Can Green Chiles
- ½ can Of Sprite Or 7Up
- Fixin’s Of Your Choice: Roasted Corn, Peppers, Tomatoes, Black Beans, Mexican Rice, Guacamole, Pico, Salsa
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Shred chicken with 2 forks, allow to cook 1 more hour. Juices should cook into the meat, but if they don’t, thicken with a little cornstarch mixed in water.
Here is how we did the roasted corn and red peppers, so simple but changes the flavor SO much:
Drain a can of corn, thinly slice some red pepper and saute them in olive oil until golden brown…Season with kosher salt.
We served this on whole wheat tortillas with lettuce, cheese, the above mentioned roasted corn & red peppers, cilantro, guacamole, and southwest sour cream. You really can add whatever you want!
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
Easy peasy! On to Brownies. Well, Brownie POINTS that is…..
Look what the dashing Mr. Ferguson just brought in from out back.
What a sweetie pie!
Mmm, did someone say pie?!
~T
This post linked to:
Full Plate Thursday
4 little Fergusons 
Yum! Great picture, this looks tasty!!
Whitney, I’ve MISSED you! 🙂 I have got to come visit you soon, it’s been too long.
Tonya – you’re so adorable! Love this post – your sense of wit – and your beautiful flowers. I love your hubby too, and I’ve never met him…I’ve just learned to love him through you. =) Recipe sounds wondermous. Oh YUUUM! I sure wish we lived closer so we could share our food ‘stuffs’. I’m making pumpkin cream cheese muffins today and would love to share with you. Have a terrific Thursday.
Oh yummy! That sounds wonderful!!!!!! Will you post them to your blog afterwards? I’d LOVE that recipe. You bless me Mrs. Baker! You’d be the best neighbor anyone could ask for. 🙂
Mexican is one of out go-to weeknight meals too.
I need to learn how to cook more like this–SIMPLY!! =)
These look so delicious and wholesome. I want some mexican food now – I never eat it, I need to start.
Looks delicious…I’m “stockpiling” crockpot recipes for when baby #4 arrives and our life groups stop spoiling me by bringing meals to me at dinnertime!
Great idea! The crockpot can be such a life saver! Congrats on baby 4, its so fun. 🙂
This is an awesome wrap, it looks delicious! Your flowers from “Sweetie Pie” are sure pretty. Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen
YUM!!!!!!!!!!