El Paso Slow Chicken

El Paso Slow Chicken

SheKnows
  • Prep: 15 min
  • Cook Time: 3 hr 10 min
  • Total: 3 hr 25 min
  • Serving: 4-6 servings

Slow cooked cheesy chicken and bean slow cooker dinner with corn tortillas.

Ingredients

  • (6 inch) corn tortillas
  • 3 cups cooked, cubed chicken
  • 1 (10 ounce) package frozen whole kernel corn
  • 1 (15 ounce) can pinto beans with liquid
  • 1 (16 ounce) jar hot salsa
  • 1/4 cup sour cream
  • 1 tablespoon flour
  • 3 tablespoons snipped fresh cilantro
  • 1 (8 ounce) package shredded 4-cheese blend

Directions

  1. Preheat the oven to 250 degrees Fahrenheit. Slice each tortilla into 6 wedges and arrange half of them on a baking sheet. Bake for 10 minutes.
  2. Arrange the remaining tortilla wedges in the bottom of a greased slow cooker. Layer the chicken, corn and beans over.
  3. Mix together the salsa, sour cream, flour and cilantro in a separate bowl. Pour into the slow cooker. Cook covered for 3-4 hours on low.
  4. Serve each topping with the baked tortillas and cheese.

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