1 small bag tortilla chips
4 to 6 chicken breasts
1 cup picante sauce
2 cups Monterey Jack cheese, grated
1/2 cup sour cream
1/2 cup guacamole
Line bottom of stoneware in crock pot with tortilla chips. Arrange chicken pieces over top. Pour picante sauce over chicken and chips. Cook on LOW for 8 hours and add cheese. Cook until cheese is melted.
Remove from crock pot and top with sour cream and guacamole.
(C) Melissa 'Liss' Burnell & Budget101.com 1995-2014Material from www.Budget101.com may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of Budget101.com, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates Budget101.com's intellectual property rights.
Site Design is Created from a Modified Style Originally Created by Miner Skinz