Thursday, January 21, 2010

Spicy Chicken

3 chicken breasts cooked and shredded
2- 10 oz green chile enchilada sauce
1 pint whipping cream

Combine in a crockpot or sauce pan. Simmer for at least 1 hour. Right before serving thicken with cornstarch. Serve over cooked rice. Top with grated cheese, onions, olives, green peppers, etc.

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