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1
Preheat oven to 350F
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2
In a bowl, season your chicken however you like.
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3
I use Chipotle and black pepper.
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4
In a pan, heat vegitable oil at medium heat on stovetop.
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5
When oil pops when you sprinkle water in it it's ready.
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6
When pan is hot enough, place seasoned chicken breast in to cook till juices run clear.
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7
In a sauce pan put the undrained can on beans, corn and green pepper in, let it simmer covered on medium heat.
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8
When chicken breast is done cooking let it sit on a plate for a few minutes.
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9
Then I put it in my ninja blender, a food processor will work ok too, you want to shred the chicken.
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10
Put Shedded chicken back in the pan with 2/3 cup of water and the envelope of taco seasoning.
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11
Cook for a few minutes over medium low heat.
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12
String frequently so chicken doesn't stick.
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13
When the water is almost gone, put taco seasoned chicken in a bowl, with the drained bean mix, add the cheese.
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14
Mix with a spoon.
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15
Rolls out the cresant rolls.
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16
Flatten them out, add a heaping teaspoon of the chicken and bean mix to the cresant roll and roll them up.
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17
Be sure to seal the mix in well, you don't want it to open while they are cooking.
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18
Put in the preheated oven for 10 to 13 minutes.
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19
Enjoy with sour cream, salsa, guacamole, whatever the preference.
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20
Very yummy.
