Crock Pot Chicken Tacos
3-5 chicken breasts
1 can rotel
1 can ff cream of chicken soup
1 can black beans, rinsed
Throw it all in a crock pot on low 6 hours. Eat in multi-grain tortillas with ff sour cream.
Turned Chicken Enchilada's
Use leftover's from Crock Pot Chicken Tacos. Add 1/2 cup Velveeta Queso Blanco. Heat, stirring until mixed. Spoon into 6 tortillas. Roll and place tortillas in a baking dish. Sprinkle with 2 cups shredded mexi-mix cheese. Bake at 350 degrees for 30 minutes.
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