Crock Pot Mexican Chicken - cooking recipe

Ingredients

2 lbs chicken tenderloins
16 ounces mild salsa
8 ounces fat free cream cheese
8 ounces low-fat sour cream
1 (10 1/2 ounce) can low-fat cream of chicken soup
2 cups 2% mexican cheese blend

Preparation

Cover the bottom of the pot with salsa.
next mix canned soup with the rest of the salsa.
place the chicken in the pot, add salsa -soup mixture.
cover and cook on low for 6-8 hours
fork shred or mash chicken pieces.
add shredded , sour and cream cheeses.
cook for an additional 1-2 hours.
serve in tortillias or your choice rice, chips etc.