The day after Christmas you might be out shopping all day, or still have relatives here. You don’t want to serve leftovers from your Christmas dinner, but you don’t want to spend a lot of time in the kitchen either. And you certainly don’t want it to be fattening after the week you’ve just had! This recipe fits the bill perfectly. And it makes a lot so if you don’t have relatives with you, you’ll have some for lunch the next day too!

4 boneless, skinless chicken breasts
32 oz. salsa
1 can corn, drained
1 can black beans, drained
flour tortillas

Place the first 4 ingredients in a crock pot. Cook low for 6 – 8 hours. About an hour before serving, take the chicken out, shred it and return to pot. To serve; use the mixture as a filling in the tortillas.