Salsa Chicken Burritos

I got this recipe from my good friend, Whitney Allen. We got to know her and her family this summer in Wisconsin. It has become one of our regular family meals. We all love it.

2 cups salsa (original recipe called for Pace Picante Medium...we use mild)
4 frozen chicken breasts
1 cup cooked rice
3/4 cup sour cream
1/2 can black beans (This was our addition....I think Blake and Shonna suggested it when we served it to them durning their Wisconsin visit. We like the taste and that it makes it a bit more healthy)
Shredded cheese
Tortillas (the kind you cook yourself are the best)

Spray crockpot with cooking spray. Add chicken and salsa. Cook on high for 3 hours. Then take out the chicken and shred. Put chicken back into crockpot and add rice, sour cream and beans. Cook 1 more hour. Serve on a tortilla with shredded cheese, wrapped like a burrito. Yum!

It is even better the second day. You can also use it as a dip with corn chips.

**One of my biggest faults in cooking is not planning ahead. I have found that this recipe works well even when I decide to make it 45 minutes before dinner. I just cook it in a saucepan on the stove. Cook the chicken and salsa until the chicken is cooked and then just heat through after adding rice, sour cream and beans.**

(from Kristen)