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.
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