Wednesday, March 3, 2010

Chicken Santa Fe

One 15 ounce can black beans, rinsed and drained
One small bag frozen sweet corn
1 cup bottled chunky salsa
4 skinless chicken breasts
1 8 ounce package cream cheese, cut into chunks
1 cup shredded cheddar

In a crock pot mix beans, corn and 1/2 cup salsa. Top with chicken
and pour remaining salsa over the chicken. Cover and cook on
HIGH for 3 hours, or until chicken is cooked throughout.
Remove chicken to a cutting board and cut into bite-sized pieces.
Return chicken to crock pot along with cream cheese. Stir and let
cream cheese melt into the mixture to create a creamy sauce.
When ready to serve top with cheese. You can serve the
chicken & sauce over rice or make tacos with it.

1 comment:

hoLLy said...

this sounds really good!