| Servings |
4 people
|
Ingredients
- 2 pounds boneless skinless chicken breasts butterflied in half
- 2 green peppers
- 8 ounces frozen corn
- 1 can black beans drained
- 16 ounces salsa
- 8 ounces cream cheese (not needed until ready to cook)
Ingredients
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|
Instructions
- Add all ingredients to ziplock bag (except the cream cheese) and freeze.
Recipe Notes
Write on bag: Cook on low for 6 hours. Serve on corn or flour shells with taco toppings.
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