1 can cream of chicken soup
8 oz sour cream
1 C. picante sauce
2 t. chili powder
2- 3 chicken breasts
Mix above except chicken. Place chicken in crockpot and pour 1 cup of above mixture over it (reserve the rest in the fridge). Cook on low for 4 to 5 hours. Shred chicken and roll into tortillas with cheese. Fill 9 X 13 pan and pour remaining picante sauce mixture over all. Top with a little more shredded cheese. Bake at 350 for 40 mins. These are especially yummy with diced tomato, shredded lettuce and a little sour cream on top.
No comments:
Post a Comment