Deseret News, Nov. 2006, adapted by Christi Jardine -8th Ward
(Everyone I share this with decides it is their new favorite dinner!)
1 ½ lbs. boneless skinless chicken breasts
3 T. lime juice
1 T. chili powder
1 c. frozen or canned corn
1 c. chunky salsa
I also add:
1 c. of black beans (or just use the whole can)
12 6-inch flour tortillas
12 6-inch flour tortillas
Sour cream
Shredded cheddar cheese
Shredded lettuce
Chopped tomatoes
Salsa or pico de gallo
Salsa or pico de gallo
Place chicken in a crock-pot. Pour lime juice and chili powder over chicken. Cover and cook on low for 5-6 hours or until tender. There will be quite a bit of juice in with the chicken. Remove chicken, shred and return to the crock-pot, mixing the chicken back into the broth, so the chicken will be moist. (The shredded chicken will absorb all the broth back into it.) Then stir in corn, salsa and black beans. Let the mixture heat through in the crock pot until ready to serve.
Serve chicken mixture on tortillas topped with remaining ingredients. Roll up and enjoy! (or serve over tortilla chips).
*I also serve the chicken as pile-ons over rice without the tortillas and we love the chicken served on buns with lettuce and a tomato. It makes great leftovers because it is so versatile and takes minimal preparation time!
Serves: 8-10
*This is a great recipe for a large group. Just make several crock-pots full and serve buffet style. Everyone can choose their own toppings.
Meal in Minutes Adjustment:
***You can also make this recipe in a quick meal by using canned chicken or by using leftover chicken. Just drain part of the broth from the can of chicken and put it in a sauce pot with the other first 6 ingredients. Warm until heated through. Then serve as stated above.
