When I first had this, I made my own crispy tortilla strips. No need. Not really sure why the original recipe called for them. Not a bad idea to have bread on the side though. I have changed-up this recipe a zillion times. I often use hot sauce instead of chili powder as I like the taste better and you can control the "heat".
Easy to double.
serves8 (but not in my house...maybe 5)
prep time45 Min
cook time8 Hr
methodSlow Cooker Crock Pot
cooked shredded chicken
whole peeled (mashed) or diced tomoatoes
enchilada sauce (1 can)
chopped green chile peppers (1 can)
14 1/2 oz
chicken broth (1 sm can)
frozen corn (1 bag)
shredded cheddar or nacho blend cheese
How To Make
Put chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into the slow cooker. Pour in chicken broth & water. Season with cumin, chili powder, salt, pepper and the bay leaf. Add corn & cilantro.
Cover and cook on low from 6 to 8 hours or on high from 3 to 4 hours.
Top with shredded cheese and/or a spoonful of sour cream if you like.
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