Thursday Recipe: Chicken Burritos

CHICKEN BURRITOS

Ingredients:
2 – 3 chicken breasts
1 jar salsa
1 can black beans
1 can corn
1 pkg cream cheese (8 oz)
1 package burrito-size tortillas
*****
Put chicken, salsa, black beans and corn in crockpot.

Cook on low for 4 – 6 hours. Chicken should be falling apart; use two forks to help shred the chicken and mix it in with the other ingredients.


Add in the cream cheese. Cook for about another hour. Mix well.


Serve in tortillas.

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This goes well with:

LOADED MASHED POTATOES

Ingredients:
½ cup onions, diced
1 garlic clove, crushed (or minced)
½ Tbsp olive oil
2 lbs potatoes, cut into 4 – 6 pieces each
½ cup sour cream
1 cup cheddar cheese, shredded
3 Tbsp butter or margarine
2 Tbsp milk
salt and pepper to taste
*****
Bring a large pot of water to boil and add the potatoes. Boil until tender (about 20 minutes).


Heat olive oil in a small skillet and sauté onions and garlic until tender.


Preheat oven to 350 degrees. Grease 2 qt casserole dish.


Drain potatoes and place in large bowl to mash. Add onion mixture, sour cream, ½ cup cheese, butter, milk and salt / pepper to potatoes as mashed. Spoon potatoes into a greased casserole dish. Top with remaining cheese.


Bake for 8 – 10 minutes, until cheese is melted.


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