Recipe Box - Crock Pot Mexican Chicken

This one is TOO GOOD not to share!

Ingredients:

• 4 -5 boneless chicken breasts
• 1 (15 1/2 ounce) can black beans
• 1 (15 ounce) can corn
• 1 (15 ounce) jar salsa , any kind
• 1 (8 ounce) package cream cheese

Tortilla chips


Shredded Cheese (whatever kind you like...I used mexican blend)


Directions:

1.  Take 4-5 frozen (or thawed...either way) boneless chicken breasts, put into crock pot.

2.  Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

3.  Keep in crock pot on high for about 4-5 hours or until chicken is cooked.  Mine actually cooked for about 9 hours while I was at work and it was still perfect.

4.  After cooking all day, add 1 package of cream cheese (just throw it on top!) and let sit for the last 1/2 hour to 1 hour of cook time.

5.  In a 13x9 casserole dish, crumble some tortilla chips to make a layer on the bottom.

6.  Stir and mix the ingredients in the crock pot, shredding the chicken with a fork as you mix.

7.  Take everything out of the crock pot and pour it into the 13x9 casserole dish.

8.  Add another layer of crushed tortillas to the top of the dish and a layer of shredded cheese to cover the top.

9.  Heat in the oven just long enough for the cheese to melt.

Delicious comfort food!  Enjoy!