This chicken is so easy to make and vesatile – we’ll be making Enchiladas with the left-overs!
In a Crock-Pot, place:
4 Chicken Breasts
1 small can Chopped Green Chiles
1 Can Ro-tel
Set on low heat for 8 hours.
Shred with a fork and stir to blend chicken with sauce.
In a small skillet, saute:
2 Tablespoons Vegetable Oil
1 can Pinto Beans, drained and rinsed
1 Tablespoon Bacon Bits
1/2 teaspoon Shallot Salt
Stir until beans are heated through, then smash with a potato masher.
To make burritos, add all of these ingredients into a warm flour tortilla and top with shredded cheese!
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