SANTA FE CHICKEN
Combine the following in your crock pot:
1 can black beans, drained
1 can corn
1/2 cup salsa
After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa
Cook on low for 3 hours. Then add,
1 block of cream cheese
Cook one more hour. Serve over rice with flour tortillas.
My Notes: I just used 2 chicken breasts and we still had leftovers for tomorrow's lunch. (I love that!) If you need a dairy-free version, we recommend using Tofutti brand's better than cream cheese. I just used 1/2 of what the recipe calls for and it was great.
I spiffied up some jasmine rice with some cilantro and green onions. It was so tasty wrapped up with the chicken in a flour tortilla. Tyler got a corn tortilla and was happy as a lark. He started eating first and called over to me in the kitchen, "That is some good food, Mom!" What a good boy!
This is one of our favorites! We serve it over rice and use chips to dip. The kids scarf it down if they can dip!
ReplyDeleteI am going to try that. That sound yummy - and allie...good tip!
ReplyDeleteThat sounds good, Allie! We're totally using tortilla chips next time! Thanks!
ReplyDeleteThis is one of our favs!!
ReplyDelete