(from Suzy)
4 boneless, skinless chicken breasts
24 oz jar salsa
8 oz pkg cream cheese
1 pkg tortillas
optional toppings:
lettuce
tomato
olives
etc.
Cook chicken and salsa in slow cooker on high for 3 hours. Shred chicken and add cream cheese. Cook until cream cheese is melted. Place mixture on tortillas with toppings of your choice, roll, and enjoy. Yum!!
For a low-carb choice it can be served over lettuce and black beans in a salad.
Can be frozen after cooked for later eating.
No comments:
Post a Comment