I got this recipe from a really great friend over at The Hungry Mamma (Hi Chels!) her sister in law made this for a party we had around christmas time, and I fell in LOVE!
4 large Chicken breasts
1 jar of medium salsa
1 can Black Beans, drained
1 can Corn, drained
5 TBS taco seasoning (or 1 package)
1 (heaping) cup of shredded cheese
Spray crock pot with cooking spray.
Place chicken on bottom of crock pot.
In a small bowl, add salsa, black beans, corn and taco seasoning and mix well. Pour over chicken and cook on high for 4-5 hours.
When chicken is done, shred and add cheese. continue to cook until cheese is melted.
This filling is SO versatile! You can basically use it for anything... but here are the 5 ways we've used it.
DIP: This is the easiest way! Top with sour cream and cilantro, and use as a dip for tortilla chips!
TACOS: Spoon into taco shells, add lettuce and sour cream.
BURRITOS: Spoon into tortillas and fold up to close. Cover with enchilada sauce and cheese. Top with sour cream.
NACHOS: Dollop filling over corn chips, and cover with cheese. Bake at 300 for 10 min or until cheese is melted.
ENCHILADAS: Spoon into corn tortillas and roll up. Place into a 9x13 pan and cover with enchilada sauce and cheese. Bake at 350 for 10-20 min.