(Serve with Spanish Rice and Green Salad)
| 4-6 Chicken Breasts | 1 Can Green Chilies |
| 2 Cups Favorite Salsa | 1 Can Tomatoes with Onion |
| 1 Can Pinto Beans | Cilantro, Cheese, and Sour Cream: Garnish |
Add chicken to crockpot, pour salsa on top. Cook on low for 6-8 hours. Shred chicken, add beans, green chilies, and tomatoes. Fill ‘Stand and Stuff’ taco shells. Sprinkle with cheese and cilantro. Bake in the oven at 350 for 15 minutes. Top with sour cream, guacamole etc..
(Substitute beef for chicken if desired)
