cafe rio-ish chicken salad and burrito

Ingredients:
- 4 chicken breasts
- 1 can coke
- ½ cup brown sugar
- 2 small cans of diced green chiles
- 1 8oz can of tomato sauce
- 1 tsp chili powder
- ½ tsp cumin

Put everything in crock-pot. Cook on high for 2 hours, and then cook on low for 2 hours. I usually turn off the crock pot and let it sit for 2 hours, and then shred the chicken. My crock pot cooks things fast, so you might need to adjust cooking time.

Burritos:

Ingredients:
- burrito size tortillas
- black beans
- cheddar cheese
- green chile enchilada sauce (if you want it “enchilada style”)
- tomatoes diced
- avocado

Heat the black beans. Put the chicken, black beans, and cheese in the tortilla. Roll it up and heat for 30 seconds in microwave. Top with enchilada sauce, more cheese, avocado, and tomato.

Salad:
- burrito size tortillas
- black beans
- frozen corn or canned corn
- lettuce
- bell pepper (red or green)
- tomatoes
- avocado
- salsa
- cheddar cheese
- sour cream
- ranch dressing or Cafe Rio Creamy Tomatillo Dressing*

Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Bake 6 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.) If you have tortilla molds you can use them instead of the foil balls (duh).

Heat black beans and corn.

Create your salad: I usually put the hot stuff on bottom (chicken, beans, corn), and then all the veggies topped with the salsa, cheese, sour cream, and dressing.

*Cafe Rio Creamy Tomatillo Dressing (one of the many recipes circulating):
- 1 c mayo (full fat not light)
- 1 c cilantro
- 1/2 t cayenne pepper
- 1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing Mix
- 1/2 c buttermilk
- 2 cloves garlic (minced)
- 3 tomatillos (quartered)

Mix all ingredients in blender until well blended. Chill before serving.