Ingredients
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3/4 cup chicken broth
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1/2 cup green chili salsa or 1/2 cup salsa, plus more for serving
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1/3 cup flour
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1 large onion, chopped
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2 1/2 lbs chicken breasts, halves, boneless, skinless
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2/3 cup low-fat sour cream
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4 ounces sharp cheddar cheese or 4 ounces monterey jack cheese, shredded
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1 (15 ounce) can red beans, heated
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2 cups iceberg lettuce, shredded
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6 -12 corn tortillas, warmed for serving
Instructions
- Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
- Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
- Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
- Return chicken and sauce to crock-pot; keep warm until ready to serve.
- Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
- Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.