Monroe's Dragonfly's photostream

It's not exact cause it is mine haha.

You need:
frozen chicken tenders
butter
lemon
garlic salt
re-fried beans
corn tortillas
cheese
La Victoria mild red sauce

I use 8 frozen chicken tenders. I steam them in a pan with a little butter, half a lemon squeezed, and dash of garlic salt. When they are cooked I let them cool off for 10 mins. Then I shred them by hand. I put them back in pan and add a little more lemon and make the chicken crispy.

I then take beans and put them in a bowl, mix in a little water so they are easier to spread.

put tortilla's in bottom of your glass dish, then layer:
beans
chicken
cheese
then add alittle of the red sauce for seasoning.
Keep doing this till you fill the dish.

Heat in oven for 15 mins at 375 degrees.

Serve with chips, sour cream, lettuce, tomato and salsa.

Ingredients
1 (2 pound) pork tenderloin 1 (12 fluid ounce) can or bottle root beer 1 (18 ounce) bottle your favorite barbecue sauce 8 hamburger buns, split and lightly toasted

Directions
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

This was a huge hit, easy and fast. It was even better the next day and great to scoop with chips like a salsa.

-------------------------------------------------------------------------------
The original recipe

Ingredients

* 2 skinless, boneless chicken breasts
* 1/2 teaspoon olive oil
* 1/2 teaspoon minced garlic
* 1/4 teaspoon ground cumin
* 2 (14.5 ounce) cans chicken broth
* 1 cup frozen corn kernels
* 1 cup chopped onion
* 1/2 teaspoon chili powder
* 1 tablespoon lemon juice
* 1 cup chunky salsa
* 8 ounces corn tortilla chips
* 1/2 cup shredded Monterey Jack cheese (optional)

Directions

1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

--------------------------------------------------------------

My version (the i am in a hurry mom wanting a good meal fast recipe) This is not spicy so add your own fire lol.

Ingredients:

1 rotisserie chicken (I used half)
1 can of diced mexican seasoned tomatoes
2 cans of pink beans
1 48oz Swanson Chicken Broth
1 cup of rice

garlic salt
shredded mexican mix cheese
sour cream
tortilla chips

Directions:
pull chicken off bone and throw bite size chunks in a pot. Dump tomatoes, beans, rice and broth in pan too. Heat till boil, cover and simmer for 20 mins. Sprinkle garlic salt for flavor.

Top with crushed tortilla chips, cheese, and sour cream.