Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken "sling it"

(1 rating)
DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

This is total Tex-Mex comfort food! It's not a King Ranch casserole as there is no cream soup in the recipe. The name has a great story... my family went to visit my grandparents in Waco Texas over 20 years ago and my grandmother made this for dinner. When my mom asked her what it was called she just said, "I don't know.... chicken sling it", meaning she just made it up. I added the chipotle chiles - I like the smoky-spicy kick.

(1 rating)
yield 6 to 8
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For chicken "sling it"

  • 1
    2 1/2 to 3 pound whole chicken
  • 1 md
    onion, diced
  • 1 md
    red pepper, diced
  • 1 can
    green chiles, drained
  • 1 can
    mushrooms, sliced
  • 1 lb
    cheddar cheese, shredded
  • 1 pkg
    burrito sized flour tortillas
  • 1 can
    14 oz enchilada sauce
  • 2
    chicken bouillon cubes
  • 2
    diced chipotle chiles in adobe sauce diced, optional
  • 1 Tbsp
    vegetable oil

How To Make chicken "sling it"

  • 1
    place chicken and bouillon cubes in a dutch oven and cover with water. Simmer until chicken is done between an hour and an hour and a half. Remove chicken to a cookie sheet with raised edges and let cool about 30 minutes. Reserve the broth to dip the tortillas in.
  • 2
    While chicken is cooling in a medium pan cook onions and peppers in vegetable oil until tender about 10 minutes.
  • 3
    Once chicken has cooled, remove chicken from bone, discarding fat as well and place in a large mixing bowl. Cut any large pieces down to bite sized. Add onions and peppers, drained mushrooms, and diced green chiles. At this point i add a little salt and pepper to taste. Add a ladle of the broth to moisten the chicken mixture.
  • 4
    Open the enchilada sauce and add the chipotle chiles and stir to combine.
  • 5
    Now you are ready to assemble this bad boy! Pour have of the enchilada sauce in your casserole dish. Dip a tortilla in the broth and place in the dish over the sauce. Spoon a forth of the chicken mixture over the tortilla. Repeat with the tortilla and then the chicken mixture. Add another dipped tortilla. At this point add half of the shredded cheese then repeat the process with the dipped tortilla and chicken ending with a dipped tortilla on top. Pour remaining enchilada sauce over the top and then the shredded cheese. Bake covered 350 degrees for 30 to 40 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT