1. Crock Pot Directions: 2. Spray sides of crock with non-stick pan spray. 3. Throw chicken breasts in crock pot and top with jar of salsa. 4. Cover and cook on low for 6 - 8 hours. 5. 30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained. 6. Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken. 7. Cover again until heated through. 8. Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet). 9. Divide the chicken mixture between the tortillas, add cheese and roll up. 10. Add a dollop of sour cream and a few black olive slices for garnish if desired. 11. Stove Top Directions: 12. Thaw chicken breasts and slice on the diagonal into 1/4 inch strips. 13. Brown over medium heat in a large skillet coated with non-stick pan spray. 14. Pour jar of salsa over chicken and simmer until slightly thickened. 15. Add the black beans, rinsed and drained. 16. Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet). 17. Divide the chicken mixture between the tortillas, add cheese and roll up. 18. Add a dollop of sour cream and a few black olive slices for garnish if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
