Monday, July 11, 2011

Chicken Mexicali

The idea from this recipe came from crockpot chicken Mexicali.  Most of the recipe is the same with the exception of the cooking cream.  I actually served this for lunch on a day when I had several errands planned.  It worked out perfect for us and it allowed us to eat a lighter dinner.  This would be great as a dinner served with fruit, veggies, and rice. 

3 boneless, skinless chicken breasts, thawed
1 cup salsa
1 can black beans, drained and rinsed
1 cup frozen corn
1 container Philadelphia cooking cream, santa fe blend
1/2 cup shredded cheddar cheese
8 tortilla shells

Place chicken breasts and salsa in the crockpot on high.  Leave the house to take your son to get a wart removed and pick up your daughter from her overnight sleepover. After about 2 hours, shred the chicken.  Add the black beans, frozen corn, and cooking cream.  Leave the house to take your daughter and y ourself for a super cheap, yet amazing, haircut at the beauty school.About 2 hours later, place the mixture on a tortilla shells and sprinkle with cheese.  I love my crockpot! Serve with fruit.

No comments:

Post a Comment