Monday, March 24, 2008

Chicken Enchiladas

Kinsey's ward

1 can Cajun-style black beans
1 can corn
1 jar salsa (I use Herdez medium)
2 boneless, skinless chicken breasts
Tortillas (flour or corn)

Pour beans, corn, and salsa in crock pot over the uncooked chicken. Cook on high for 2 hours or medium for 4 hours. Remove chicken and shred. Roll chicken with half of the beans and rice into tortillas. Pour remaining half on top of tortillas. Bake for a while at 350°. Top with cheese, sour cream, etc.

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