This made a really full 13 x 9 pan. Full of deliciousness! ;) But you can scale it down for more manageable amounts. I did freeze the leftovers after feeding about 8 people, plus leftovers. I'll let you know how that turns out. I served this with chips or tortillas.
1 2.5 lb bag of boneless/skinless chicken thighs
Chicken bullion and water to taste
1 jar of White salsa queso
1 jar of green salsa with tomatillos
2 boxes if Mexican Rice mix (I used Rice a Roni), made as directed.
Monterrey Jack Cheese to sprinkle on top - about 1.5 cups or so, more if you want to mix it in the dip
Add the chicken, seasonings, a little bit of water and chicken bullion to the crockpot and cook. You can cook on low for 6 hours, or on high for 3-4. Seasonings are too taste. I was pretty liberal with them when I made it. You can always add more when you get everything together.
Shred the chicken when cooked into a bowl big enough to hold all the ingredients. Cook the Mexican rice as directed on the box. Add to the bowl when finished.
Add the salsa, and salsa queso, as well as any extra cheese desire. Gently mix until all the ingredients are pretty uniformly distributed. Put in to a lightly greased 13 x 9 pan, and sprinkle with cheese. Bake at 350 for 20-30 minutes, or until cheese is melted on top. You don't have to bake it if all your ingredients are hot at the same time - I made this the night before and kept it in the fridge overnight, but I think it made it extra tasty to get the slightly crispy melty cheese on top.
I don't have a picture of this one, but everyone who's tried it has asked for the recipe...so...good? ;)
Listening to a little Steve Moakler, Rixton, John Legen, and the Plain White T's.