1. Add the crushed tomatoes, enchiladas sauce, green chile peppers, onion, garlic, cilantro, corn, and seasoning in the crook pot for 8-10 hours on high.
Two hours before serving take the chicken out and shred it with two forks. Place back into crook pot and continue cooking for another 2 hours.
3. Serve with cheese, sour cream, and crushed tortilla chips.
Originally Submitted
5/6/2012
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