Easy Homemade Creamy Mexican Haystacks

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Rice smothered with Homemade Cream of Chicken Sauce and topped with your favorite taco toppings is bound to be a new dinner staple!

Mexican Haystacks
A fun twist on Mexican Bowls!

I love a good taco just as much — or even more — than the next person. But who’s to say that Tuesday is only for tacos? Or that tacos must be eaten only on Tuesdays?

I say that you should live life to the fullest and eat tacos any day of the week!

It’s true that Mexican Haystacks aren’t exactly tacos, but I like to think of them as deconstructed tacos or even tostadas, which makes them perfect for your next Taco Tuesday…ahem, I mean Mexican themed meal ????.

What is a haystack?

When I talk about haystacks, I’m not talking about a mound or pile of hay. But that’s basically where the concept came from.

A haystack, in terms of food, is a dish made of a starchy food topped with a protein and fresh vegetables, then garnished with various condiments. 

Much like their counterpart (the Hawaiian Haystack), Mexican Haystacks are so versatile, can be made to accommodate any picky eater, and your kids can help make their own! It doesn’t get any easier than this!

Exactly what is on a haystack?

Most importantly, flavorful fresh ingredients!

First, you need a base of some sort. You can make your base whatever you choose, but my preference is rice. Cauliflower rice or even Trader Joe’s Chimichurri rice would also be delicious.

After you’ve established what your base will be, you top it with a protein. FYI: This step happens to be my favorite of this recipe.

We are topping the rice with a homemade cream of chicken sauce!

That’s right – none of the canned cream of chicken soup stuff! This is the real deal. Real, creamy, homemade cream of chicken soup that has so much flavor it’ll knock your socks off!

The best part is that it’s made from ingredients you likely have in your pantry right this second.

*Make sure you bookmark this recipe for when you want to make homemade cream of chicken soup.*

Once your cream of chicken sauce is added, you then top with any veggies and condiments.

Again, think of a deconstructed taco! Pile your haystack with whatever your heart — or stomach — desires: lettuce, cheese, Frito corn chips, cheese, green onions, sour cream, guacamole, and salsa or pico!

If you happen to have any leftovers, reheat them for tomorrow’s lunch!

Want to make this recipe go even further? Double the homemade cream of chicken soup and reserve half to morph into Creamy Chicken Taquitos! You won’t regret doing so!

Mexican Haystacks happens to be one of several Morphing Meals from my Spring Supper Club! 

You can learn how to make this into a totally different meal when you use the More Momma Spring Supper Club Meal Plan. 

What’s a Morphing Meal, you ask?

A Morphing Meal is a smart way to meal prep as you go! Simply double one portion of the recipe, in this case the protein, and then refrigerate or even freeze that item to morph into a different meal in the future!

Morphing meals is the new form of meal prep without having to spend any extra time in the kitchen. It’s a real game changer is our house!

What type of Morphing Meals do you enjoy making? Let me know in the comments or on Instagram @moremomma.

Happy Cooking,

Meg

Mexican Haystacks

Mexican Haystacks

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A Mexican twist to an old favorite!

Ingredients

Cream of Chicken Mixture

  • 4 Tbsp Unsalted Butter 
  • 4 Tbsp All-Purpose Flour
  • 4 Cups Chicken Broth 
  • 4 Cups Cooked Rotisserie Chicken, Diced
  • 2 Cubes Chicken Bouillon 
  • 1 (4 ounce) Can Diced Ortega Green Chiles 

Bowls

  • 6 Cups White or Brown Rice, Cooked or 2 Packs Frozen, Cooked Rice, Warmed to Package Directions

Toppings (optional)

  • Avocado, Diced
  • Cheddar or Pepper Jack Cheese, Shredded
  • Cilantro, Chopped
  • Corn Chips
  • Green Onion, Finely Chopped
  • Jalapeño, Sliced
  • Pico de Gallo or Salsa

Instructions

    1. Melt the butter in a large dutch oven or stockpot over medium heat. Once the butter is melted, add the flour and stir continuously for 2-3 minutes to prevent the flour from burning.

    2. Add chicken broth and whisk. Bring to a simmer, whisking occasionally to prevent burning. Add the chicken, bouillon cubes, and Ortega green chiles, then cook for an additional 5 minutes.

    3. Prepare the rice and toppings (great job for kids).

    4. When ready to serve, scoop desired amount of cream of chicken mixture over rice and top with desired amounts of optional toppings.

    5. Serve with your choice of side.

    Notes

    Morphing Meal Tip: Double the cream of chicken mixture recipe to morph into Creamy Chicken Taquitos for a future meal!


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