Thursday, January 23, 2014

Mexican Chicken

Ingredients:

  • (1) 10-oz can Rotel
  • (1) 15-oz can tomato sauce 
  • (1)10-oz  can enchilada sauce (I'm a wimp so I like mild)
  • 1 package taco seasoning
  • 2 pounds boneless, skinless chicken breasts


Directions:
  1. Mix first four ingredients in slow cooker and then add chicken. 
  2. Cook for 8 hours on low or 4 on high, or until chicken reaches an internal temp of 165*. 
  3. Remove cooked chicken and shred, then return chicken to sauce and allow to marinate for 10-15 minutes. 
  4. Chicken is great over rice or rolled up in a tortilla with sautéed onion and bell peppers! 
Serves 6+

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