Several of my online friends have been raving about Salsa Chicken. There are 2 versions of this recipe floating around; I thought John would like this one the best since he can wrap it in a tortilla or eat it with chips.
This recipe was posted on http://crazydeliciousfood.wordpress.com/?s=salsa+chickenRecipe from sparkpeople.com
4 chicken breasts – put in frozen if you’re worried about overcooking
1 can cream of mushroom soup
1 packet reduced sodium taco seasoning
1 16 oz. jar salsa
1 can corn
1 can rinsed and drained black beans
1 cup reduced fat sour cream
Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.
I forgot to go home at lunch to put this in the crockpot. So I boiled the chicken on the stove until it was done. Then I had John help me shred the chicken. Then we put the chicken and everything else in a skillet on the stove, warmed it on medium heat for about 20 minutes. Make sure you stir it every so often so it doesn’t scorch. We sprinkled some cheddar cheese on top also.
John loved this recipe. He said to make sure I know where this recipe is so I can make it again.