Sunday, April 6, 2008

Chicken Burros

Chicken Burros, in the crock pot
(I love this dish on Sundays. You set it and forget it! Then it's done.)

8 boneless skinless chicken tenderloins (serves 4-6 adults)
1 can chicken broth
1 small jar your favorite salsa
1/2 c. corn
1/2 c. black beans
sour cream

Put chicken and chicken broth in the crock pot on high for about 4 hours. Shred with a fork and add salsa, black beans and corn. Cook for another hour. Roll into a tortilla adding your favorite toppings-sour cream, cheese, avocado, tomatoes, and lettuce. Serve with a side of beans and Spanish rice.