4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream (I use a 1/2 cup)
1 can black beans, drained and rinsed
flour tortillas
Tomatoes
lettuce
cheese
Place chicken in greased crock pot. Pour salsa over the top. Cover and cook on high heat 6-8 hours or on low heat 10-12 hours. Pour salsa liquid in a separate bowl. Shred chicken by pulling apart with two forks. Pour salsa liquid back in to desired consistency. Stir in sour cream and black beans. Cook for one hour or until hot. Fold chicken mix inside warm tortillas with lettuce, tomatoes and grated cheddar cheese, if desired.
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