Tuesday, October 5, 2010

Creamy Mexi Chicken

I came up with this recipe one day when I was trying to figure out what to make when we had friends come stay with us for the weekend. I love it because it is super easy to make and great for serving a crowd. No stewing in the kitchen all day. And it's delicious! -Christine

4 large boneless, skinless chicken breast
1 envelope of taco seasoning
1 can of pinto beans
1 small can of chopped green chilies
1 8 oz package of cream cheese (yes, you can use reduced fat)
8 tortillas

*Throw the first four ingredients in your crock pot. Cook for 4-5 hours on high or until tender (each crockpot is so different). During the last hour of cooking, add the cream cheese and stir everything together. Once everything is cooked through, spoon the chicken mixture into warmed tortillas.


  1. Hi found your blog via blogfrog. The recipes look delicious. Not sure we have buffalo chicken in australia but im sure i can ad-lib :)

  2. I made this for dinner last night and it was a HIT. Thanks Christine!!

  3. I am you r newest follower and what a great idea your blog is!! I always wanted a sister--will you adopt me??

    I mad a similar Buffalo Chicken dip this summer and it was all the rage at tour party--and it truly is ADDICTIVE!!



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