1 lb. Chicken 15 oz. Can Whole Peeled Tomatoes 10 oz. Can Enchilada Sauce 1 Medium Onion, Chopped 4 oz. Can Chopped Green Chilies 2 Cloves Garlic, Minced 2 Cups Water 14.5 oz. Chicken Broth 1 Tsp. Cumin 1 Tsp. Chili Powder 1 Tsp. Salt 1/4 Tsp. Black Pepper 1 Bay Leaf 10 oz Frozen Corn 1 Tbs Cilantro
DIRECTIONS
1. Poach Chicken and shred. 2. Mash Tomatoes (or use dices tomatoes which is what I did) 3. Put everything (including all juice from tomatoes) in the Slow Cooker and mix 4. Cook on Low 6-8 hours or High 3-4 hours.
Serve with Tortilla Chips and shredded Mexican blend cheese
Servings: Approximately 6 Calories: Approximately 264
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INGREDIENTS
1 lb. Chicken
15 oz. Can Whole Peeled Tomatoes
10 oz. Can Enchilada Sauce
1 Medium Onion, Chopped
4 oz. Can Chopped Green Chilies
2 Cloves Garlic, Minced
2 Cups Water
14.5 oz. Chicken Broth
1 Tsp. Cumin
1 Tsp. Chili Powder
1 Tsp. Salt
1/4 Tsp. Black Pepper
1 Bay Leaf
10 oz Frozen Corn
1 Tbs Cilantro
DIRECTIONS
1. Poach Chicken and shred.
2. Mash Tomatoes (or use dices tomatoes which is what I did)
3. Put everything (including all juice from tomatoes) in the Slow Cooker and mix
4. Cook on Low 6-8 hours or High 3-4 hours.
Serve with Tortilla Chips and shredded Mexican blend cheese
Servings: Approximately 6
Calories: Approximately 264