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Santa Fe
Chicken
(5-6 servings)
4 - 5 boneless, skinless chicken breast halves
1 (pint) jar salsa (your favorite)
1 (15 oz) can black beans - drained
1 (15 oz) can corn - drained
1 (8 oz) pkg cream cheese, cubed
1/2 tsp cumin
salt & pepper to taste
shredded Cheddar or Monterey Jack cheese
sour cream
Sprinkle salt, pepper, and cumin on chicken. Place chicken in crock, cover
with salsa and cook on low for 6 hours. Remove and shred chicken and
return to crock. Add beans, corn, and cream cheese and stir lightly
to blend. Cook for additional hour or until heated through and cheese is
melted.
Serve over rice, tostados, or wrap in tortillas and make burittos. Garnish
with shredded cheese and dollop of sour cream. |
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