Chicken taquitos
2-3 boneless chicken breasts
½ - 1 cup green or red salsa
Cook in crock pot on low for 6-8 hours, or on high for 3-4 hours.
Shred cooked chicken with fork and mix with salsa ingredients
Then add:
1 can black beans
Diced tomatoes
Cheese
Dip corn tortillas briefly in hot oil. Do not fry till crisp – only till soft and pliable. Spoon filling (about ¼ cup) into tortillas and roll tightly. Place on cookie sheet, and bake at 425 for about 10 minutes, or until crispy on outside. Serve with sour cream, salsa, guacamole.
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