Tuesday, March 23, 2010


Jennifer E.

1 can enchilada sauce (20 oz.)
3 frozen boneless, skinless chicken breasts
(all undrained)
1 can corn
1 can black beans
1 can pinto beans
1 bottle of salsa
1 small can chopped green chilies
1 ½ cups minute rice (optional)
3 Tbs. Lime juice (1 lime) (optional)
Fresh cilantro (optional)

Put the first 7 ingredients in crock pot. Cook on low 8-9 hours. Then remove the chicken and shred with a fork. Put back in and add the rice, lime juice, cilantro. Cook 10-15 more minutes. Serve with fresh hot tortillas and top with cheese, sour cream and fresh salsa and guacamole. You can also omit the rice or serve the rice on the side.

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