4 -6 Chicken Breasts – boneless, skinless
1 can Green Chili Enchilada sauce
1 can Rotel Tomatoes – Mexican style with lime & cilantro
2 Envelopes Sazo n Goya Seasoning – found in international section
Place chicken in bottom of bean pot. Mix together remaining ingredients and pour over chicken.
Cook at 250 degrees for 4-5 hours. Remove chicken from pot and fork shred on cutting board. Transfer chicken back into pot and stir to mix with juices. Serve with black beans, Spanish rice and warm tortillas. This chicken makes great shredded chicken burritos.
