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Ingredients
- 14.5 oz crushed tomatoes
- 10 oz can red enchilada sauce
- 8 oz can chopped green chilies
- 32 oz chicken broth (4 cups)
- 1 onion, chopped
- 1-2 jalapenos, de-seeded & chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 bay leaf
- 1 tsp salt
- 1/4 tsp pepper
- 3-4 bonesless chicken breasts
- corn, canned or frozen
- GARNISH
- chopped cilantro
- cheddar cheese
- tortilla chips
- sour cream
Details
Preparation time 15mins
Preparation
Step 1
Combine all ingredients and cook on high 1 hour. Reduce to low and cook cook 6-7 hours. Remove chicken and shred and season chicken with salt/pepper. Place chicken back in pot and reheat. Garnish with crushed tortilla chips and additional toppings if desired.
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