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Categories:
onion chicken clove garlic green chile peppers tomatoes red enchillada sauce cumin pepper bay leaf frozen corn cilantro lime wedges
Viewed: 69 - Published at: 3 years agoIngredients
- 1 onion
- 4 chicken breast (frozen)
- 2 clove garlic (minced)
- 2 can chopped mild green chile peppers (4oz)
- 1 can diced tomatoes (15oz)
- 1 can mild red enchillada sauce (15oz)
- 1 tsp each cumin, chili powder, salt
- 1/4 tsp pepper
- 1 bay leaf
- 1 packages frozen corn (10oz)
- 1 bunch cilantro (chopped)
- 1 lime wedges, shredded Parmesan cheese, sour cream, avocado slices, tortilla chips for serving
Method
- place the chopped onion in the bottom of the slow cooker
- Layer the frozen chicken breast on top
- Add the diced tomatoes and their juice, green chiles, enchilada sauce, garlic, chicken broth, spices, and bay leaf
- cook on low for 6 to 8 hours
- remove bay leaf
- remove chicken to a plate and shred with two forks.
- Return to slow cooker.
- Stir in corn, and continue to heat until corn is hot
- Add a handful of chopped cilantro
- serve with a squeeze of fresh lime juice, shredded parmesan cheese, sour cream, avocado and tortilla chips for satisfying meal in a bowl
