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Foodie Monday: Slow cooker chicken enchiladas

Hi friends,

Here’s an easy weeknight meal for you to try out, it’s been a hit around my house!

Slow Cooker Chicken Enchiladas:
– 3-4 frozen chicken breasts

– 1 package taco seasoning

– 1 can drained black beans

– 1 can drained diced tomatoes, or 1 small jar salsa

– 1 can drained niblet corn

– 1/2 brick cream cheese, cubed

Combine the ingredients above, except for the cream cheese, in your slow cooker, season with salt & pepper.  Cook on low for 6-8 hours.  Shred chicken with 2 forks, add cream cheese and stir until melted.  Serve in soft tortillas with additional tomatoes, lettuce and cheese if desired.  Yum!

Amy

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