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Mexican Chicken Enchilada Filling Recipe

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This recipe for Mexican Chicken Enchilada Filling, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Erps
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 frozen chicken breasts, 1 jar of your favorite salsa, 1 can black beans drained and rinsed, 1 can of corn or 1 cup frozen corn, 1/2 cup chopped onion, 1 jalapeņo seeded and diced, 1 8oz brick cream cheese,

Directions:
Directions:
Add frozen chicken, salsa, black beans, corn, onion, jalapeņo to crock pot an cook on low for 8 hours. Turn off heat and shred chicken and mix to combine. Add cream cheese brick to mix and cover until melted and mix in. Stuff tortillas and cover with a little more salsa and cheese and bake in 350 oven to heat through, or just serve over rice.

 

 

 

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