Ingredients
- lb. chicken breasts
- can black beans, drained and rinsed
- can corn, drained
- oz. fresh salsa
- tablespoon staco seasoning
- 1/4 cup water (optional)
- small corn tortillas
- cup shredded cheddar cheese
- avocado, diced
- 1/4 cup crema (see notes)
- fresh cilantro, Cotija cheese for topping
Instructions
- Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the 1/4 cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.
- Preheat the oven to 400 degrees.
- Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds.
- Fill them with a few tablespoons of filling, roll once, and place seam side down in a large baking dish (I did 2 smaller baking dishes).
- Continue until all tortillas have been filled, rolled and placed in dish.
- Be sure to pack them in tightly next to each other so that they don’t come apart.
- Sprinkle evenly with the shredded cheese and bake for about 15 20 minutes, until cheese is melted and bubbly and everything is heated through.
- Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.
