This is the EASIEST- and cheapest-Mexican inspired recipe I have ever made. Everything comes in a can and you just dump it in the crock-pot, and serve it eight hours later. HOW SIMPLE!!!!!
Ingredients:
1 package (20 oz) boneless
skinless chicken thighs, cut into 1-inch pieces
1 can (15.2 oz) whole kernel
sweet corn, drained, rinsed
1 can (15 oz) Progresso™ black
beans, drained, rinsed
1 can (10 oz) Old El Paso™ mild
enchilada sauce
2 tablespoons Old El Paso™ taco
seasoning mix (from 1-oz package)
2 cups shredded Colby-Monterey
Jack cheese blend (8 oz)
4 cups tortilla chips
Chopped green onions and sour cream, if desired
Directions:
1. Spray 4-quart slow
cooker with cooking spray.
2. In slow cooker, mix
chicken, corn, beans, enchilada sauce and taco seasoning mix.
3. Cover and cook on
Low heat setting 8 hours or High heat setting 4 hours.
4. Stir in 1 cup of
the cheese.
5. Top with green
onions and sour cream. Top with remaining cheese; serve with tortilla chips.
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