Friday, April 25, 2008

Salsa Chicken

3 to 4 chicken breasts
1 can green enchilada sauce
1 jar of your favorite salsa
can of black beans
can of corn (I usually add this the last hour)

Put chicken in crockpot (I buy the large bag of boneless skinless chicken at Sam's and just put the chicken in the crockpot frozen). Pour enchilada sauce and salsa over chicken. Cook on low 5 to 6 hours. When done, take the chicken out and pull it apart - shredding it. Put shredded chicken back in sauce. Serve on tortillas. Garnish with cheese, sour cream, and tomatoes.

You can also cook rice and just put the shredded chicken over it with the garnish on top.

For leftovers we put the shredded chicken on top of tortillas and make nachos.

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