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I. B. of Ketchikan, "What great crock pot recipes your readers have shared. Since my family is originally from California, I love Mexican food. I came up with this recipe while searching through the pantry for a no fuss dinner, and I think I came up with a winner plus. It is made from items found in almost any pantry." Enjoy. Thanks, I.B., for your submission. Keep them coming.
Mexican pantry chicken
4 boneless skinless chicken breasts, trimmed of excess fat
1 can (20-ounces) black beans, drained and rinsed
1 can (14-ounces) red enchilada sauce
1 can (10.75-ounces) Nacho Cheese Soup
1. Place chicken pieces in a crock pot. Pour drained and rinsed black beans on top of chicken.
2. In a bowl, mix the enchilada sauce and soup mix. Pour mixture over contents of crock pot.
3. Cook chicken on low heat for eight hours. If desired, serve over rice or with tortillas.
Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to email@example.com.
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