4 cooked chicken breasts, shredded
2 cans (14 1/2-oz each) chicken broth
2 cans (15-oz each) mild green enchilada sauce
2 cans (4-oz each) diced green chilies
2/3 cup water
1 1/2 tbsp cumin
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
2/3 cup frozen corn, thawed
2/3 cup instant rice
1 block (8-oz) cream cheese, cut up
salt and pepper to taste
Shredded Monterrey Jack Cheese
Fresh cilantro leaves for garnish, if desired
Place the chicken broth, enchilada sauce, green chilies, water, spices and shredded chicken in a crock pot or other slow cooker. Cook mixture on high 3 1/2 hours.
Add the corn, rice, and cream cheese; stir to blend and cook on high another 30 minutes. Add the salt and pepper.
To serve, ladle into bowls and top with the shredded cheese. Garnish with the fresh cilantro leaves, if using.
Yield: 4 to 6 servings
2 cans (15-oz each) mild green enchilada sauce
2 cans (4-oz each) diced green chilies
2/3 cup water
1 1/2 tbsp cumin
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
2/3 cup frozen corn, thawed
2/3 cup instant rice
1 block (8-oz) cream cheese, cut up
salt and pepper to taste
Shredded Monterrey Jack Cheese
Fresh cilantro leaves for garnish, if desired
Place the chicken broth, enchilada sauce, green chilies, water, spices and shredded chicken in a crock pot or other slow cooker. Cook mixture on high 3 1/2 hours.
Add the corn, rice, and cream cheese; stir to blend and cook on high another 30 minutes. Add the salt and pepper.
To serve, ladle into bowls and top with the shredded cheese. Garnish with the fresh cilantro leaves, if using.
Yield: 4 to 6 servings
This is a recipe all my chicken lovers enjoy. I first saw it on the website on the picture. All my followers know I do not allow chicken in my mouth so I cannot vouch for this personally.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.