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Slow-Cooker Chicken Enchilada Recipe

   
 

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     Slow-Cooker Chicken Enchilada

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 cups chicken broth
1 can 19 oz Old El Paso mild enchilada sauce
1 can 4.5 oz Old El Paso chopped mild green chiles
1.5 lbs boneless chicken breast
1 can black beans drained and rinsed
1 bag 12 oz frozen corn, thawed, drained
 

Instructions
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
Cook on Low heat setting 7 to 8 hours.
Shred Chicken. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Cook until thoroughly heated.
If desired, top each serving with shredded Mexican cheese blend, chopped fresh cilantro and crushed tortilla chips. Diced white onions are great too!


Originally Submitted
10/20/2015





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