4 lb. chicken thighs
1 can whole kernel corn, drained
28-ounce can diced tomatoes
2 cans cream of chicken soup
2 cans black beans, drained and rinsed
2 cans mild Rotel tomatoes
6-inch corn tortillas (at least 30)
2 c. shredded cheddar cheese
Cook chicken in slow cooker 6-8 hours on low. Reserve broth. Remove skin and bones and chop.
|all rolled up|
Roll filling in tortillas and put in baking dishes.
Top with cheese.
To make sauce, mix soup, Rotel (with juice) and 1 c. broth and pour over the whole shebang.
Bake at 350 degrees uncovered for about 30 minutes. Freezes like a dream and this recipe makes two pans so I like to give one to a friend!
Originally published September 21, 2012 but I felt like this post needed a second life!!!!