Here's a snacky one for ya'll!
4-6 chicken breasts
1 large jar of salsa (think jug size, I use Pace, Medium)
Chipotle hot sauce (a few dashes across the pot, but we like it spicy)
2 cans diced green chiles
Mix all of the above ingredients into a crock pot, cook on high. After 2.5hrs, shred chicken in crockpot with forks. Mix chicken and sauce well and let cook another 45min-1hr, or until fully cooked.
Get the best mexi experience by eating the chicken on corn tortillas, lightly fried in a little oil (to make them golden), and top everything with guacamole, chopped tomatoes, cheese and sour cream. Yum!
Spanish rice and whole pinto beans accompany every mexican meal at our house, but refried beans with cheese are always good too.