Recipe: Chicken Azteca

This slow cooker recipe is from my sister-in-law Kim.

2 cups frozen corn
15 oz can black beans, rinsed and drained
1 cup chunky salsa
1 clove garlic, minced
1/2 tsp ground cumin
3 boneless skinless chicken breasts, 1 pd
8 oz cream cheese, cubed

Toppings:
tortillas
lettuce
salsa
cheese
green chillies

1. Combine corn, beans, and 1/2 cup salsa in slow cooker. Arrange chicken breasts over top; pour remaining 1/2 cup salsa over chicken. Cover, cook on high 2-3 hours or low 4-6 hours till chicken is tender.
2. Remove chicken; cut into small pieces. Return chicken to slow cooker, add cream cheese. Cook on high until cream cheese melts and blends into sauce. Spoon chicken sauce into tortillas. Top with cheddar cheese.

Recipe can be doubled if you have a large cooker. This can be frozen to if you freeze it before adding the cream cheese.

Enjoy!