Food For The Soul Recipe: ‘Slow Cooker Cheesy Chicken And Tortillas Recipe

Comments: 0  | Leave A Comment

cooking 6

INGREDIENTS

4 skinless, boneless chicken breast half (about 1 pound)
1 package (about 1 ounce) mild taco seasoning mix
5 1/4 cup Swanson® Chicken Stock
2 tablespoon butter
2 (10 3/4 ounces each) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
10 fajita-size flour tortilla (10-inch) , cut into 1-inch pieces
4 cup shredded Mexican cheese blend (about 16 ounces)
Hot cooked regular long-grain white rice

DIRECTIONS

Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons of the taco seasoning. Pour 3 1/2 cups of the stock over the chicken.

Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.

Heat the oven to 350°F.

Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, stock and soup in the saucepan.  Stir in the chicken.

Layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.

article courtesy of KirchenDaily.com

Join the Conversation! Share and Discuss!

Tags: » »

Comments

blog comments powered by Disqus