I've made this a few times but tonight it was extra delicious! I needed to write down what I added this time so I remember for next time.
Put 1 to 1 1/2 lbs chicken in the crockpot with salt, pepper and salsa. I just put enough salsa to coat the chicken. Cook on low until chicken is fully cooked and shredable (about 6 hours).
1 yellow onion, chopped
2 cloves garlic, minced
1 7oz. can green chilies (I like to use fire roasted)
1 can diced tomatoes
1 can corn, drained
2 cans black beans (or one black, one pinto), drained
1 14oz. can red enchilada sauce
1 tsp mexican oregano
1 tsp cumin
4-6 cups chicken stock
Salt and Pepper to taste
Saute onion and garlic in a little olive oil until onions are tender. Add all ingredients (leave out chicken) to onions and garlic and bring to a boil. Simmer for 30 minutes then add shredded chicken. Salt and pepper to taste. Serve with lime, fresh cilantro, cheese, sour cream and/or tortilla strips - the lime and cilantro are a must for me! Enjoy!
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