4-6 boneless chicken breasts
2 (10 oz.) cans green chile enchilada sauce or 1 large can
2 cans El Pato (or 1 El Pato and 1 tomato sauce)
1 sweet onion - diced
1 1/2 c. brown sugar
Boil chicken for 30 minutes or until it falls apart. While it's boiling, combine all other ingredients in a crock pot set on low heat. Shred chicken, put in crock pot and cook for 3-4 hours.
2 c. rice
4 c. water
1/2 onion - diced
1/2 cube butter
1 TBSP. minced garlic
1-2 cans black beans - drained and rinsed
Combine rice, butter, onion and garlic in pot and saute on medium heat until onions are soft. Add the water and season salt and bring to a boil. Cover and simmer on low until all liquid is absorbed (15-20 mins.). Mix the black beans in with the rice and serve.
*It's great wrapped up in a tortilla with lettuce, olives, tomatoes, cheese, cilantro and sour cream or as a salad with a few crushed up tortilla chips on top.