2 lbs. skinless, boneless chicken breast halves
1 (15 oz.) can pinto beans in chili sauce
1 (16 oz.) bottle salsa with chipotle peppers
8 (10”) flour tortillas, warmed
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
Shredded lettuce, chopped tomato and/or dairy sour cream (optional)
In 3 1/2-quart slow cooker place chicken and undrained beans. Pour salsa over chicken and beans. Cover and cook on low five – six hours or on high 2 1/2-3 hours. Remove chicken breast halves from cooker. On cutting board use two forks to shred chicken into bite-size pieces. Using potato masher mash beans slightly in slow cooker. Return chicken to cooker, stirring to mix. Divide chicken mixture evenly among warmed tortillas. (To warm tortillas stack and wrap tightly in foil. Heat in 350° oven about 10 minutes or until heated through.) Top with shredded cheese. Fold up bottom edge of each tortilla over filling. Fold in opposite sides just until they meet. Roll up from bottom. If necessary secure with wooden toothpicks. Pas lettuce, tomato and/or sour cream. 8 servings.
Recipe Submitted by Val Klemish, Swanville, MN