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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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Ingredients:
1 bay leaf |
1 can(s) chicken broth (14 1/2oz) |
1 teaspoon(s) chili powder |
1 can(s) chopped green chilies |
1 1/2 pound(s) cooked, shredded chicken |
6 corn tortillas |
1 teaspoon(s) cumin |
1 can(s) enchilada sauce (10oz) |
1 package(s) frozen corn (10oz) |
1 clove(s) garlic |
1 medium onion, chopped |
1/4 teaspoon(s) pepper |
1 teaspoon(s) salt |
2 cup(s) water |
1 can(s) whole tomatoes (15oz) |
Directions:
1. In slow cooker, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies, and garlic. Add water, chicken broth, cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove bay leaf and serve. Toast tortilla chips and add if desired.
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