Ingredients:
2 lbs boneless skinless chicken breasts
1 (15 ounce) cans pinto beans, undrained
1 (16 ounce) bottles chipotle salsa
8 (10 inch) flour tortillas, warmed
1 1/2 cups shredded monterey jack cheese ( 6 oz)
shredded lettuce
1 tomatoes, chopped
sour cream
Directions:
Place chicken and beans in crock pot. Pour salsa over chicken and beans.
Cover and cook on low-heat for 5 to 6 hours or on high for 2 to 3 hours.
Transfer chicken to cutting board. Using two forks, shred the chicken. Use a potato masher to mash beans in crock pot. Return chicken to cooker, stir in cheese to combine.
Divide chicken among tortillas, top with lettuce, tomato, sour cream, etc.
Servings: 8
Time preparation: 20 min.
Time total: 25 min.