Thursday, February 26, 2009

Mexican Chicken Haystacks

4 pounds cooked, cut up chicken
2 large onions, chopped
3 to 4 garlic cloves, crushed
3 (28 ounce) cans crushed tomatoes
2 (7-ounce) cans diced green chilies
3 (15 1/2 ounce) cans pinto beans, undrained
1 1/2 tablespoons oregano flakes
1 tablespoon cumin

juice of 3 limes (add just before serving)

Mix together and cook at 325 degrees in large roaster for 2 to 3 hours. Squeeze lime juice into mixture just before serving.

Serve with:
corn chips
chopped tomatoes
grated cheddar cheese
sliced olives
shredded lettuce
sour cream

Great for a crowd. This recipe serves 20

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