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!
Subscribe to:
Post Comments (Atom)
4 comments:
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!
I am going to try that. That sound yummy - and allie...good tip!
That sounds good, Allie! We're totally using tortilla chips next time! Thanks!
This is one of our favs!!
Post a Comment