Sunday, January 30, 2011
Anne's Chicken Burritos
Yummy and so easy!
6 boneless, skinless chicken breasts
15-1/4 oz. can corn, drained
16-oz. can black beans, drained and rinsed
6 to 8 10-inch flour tortillas
Garnish: shredded Cheddar cheese, sour cream, salsa, guacamole
Place chicken in a slow cooker; top with corn, beans and salsa. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours. Shred chicken; stir back into slow cooker. To serve, spoon mixture onto tortillas. Add desired garnishes and roll up. Serves 6 to 8.