Mexican – American Pantry Chicken

Mexican American Pantry Chicken

  • Servings: 4 Chicken Breasts
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4 boneless, skinless chicken breasts, trimmed of excess fat

1  20-ounce can of black beans, drained and rinsed

1  14-ounce red enchilada sauce

1  10.75-ounce can Campbell’s nacho cheese soup



put the chicken in the bottom of the crockpot.  Pour drained/rinsed black beans over top of raw chicken.  in a separate bowl, mix enchilada sauce and cheese soup, then pour over chicken and beans.  set on low and cook 8 or so hours. 

serve with a side of rice, beans, chopped onions and tortilla shells.


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