6 inch flour tortillas
1 jar salsa
2 chicken breasts
desired toppings (shredded lettuce, cheese, sour cream, etc.)
Place breasts in slow cooker and cover with salsa. Cook on low for 6-7 hours, shredding halfway through. Fry the tortillas in a little oil until lightly brown and crispy, then fill with shredded chicken and garnish with whatever meets your fancy.
Recipe from Jamie at Dinner's Ready.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment