This recipe is from favfamilyrecipes.com.
Serves 6.
**Note: this recipe requires a large slow cooker: at least 4 quarts, preferably 6 quarts. You could halve the recipe and use a smaller slow cooker, but that is difficult because some of the ingredients are single cans, so you would need to find something to do with them.
Ingredients:
- 2 chicken breasts
- 2 cups red enchilada sauce
- 1 cup green enchilada sauce
- 1 23 oz can cream of chicken soup
- 1 cup milk
- 1 10 oz can tomatoes with green chilies
- 2 tbsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1 15 oz can black beans
- 1 15 oz can corn
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Toppings (optional):
- tortilla strips
- shredded cheddar cheese
- sour cream
Directions:
- In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce. Cook for several hours on high until the chicken is cooked and will shred into the sauce.
- Add all the remaining soup ingredients, except the sour cream and cook for 1 more hour. Whisk in the sour cream and turn off the heat.
- Serve in individual bowls and top with tortilla strips, sour cream, and cheddar cheese.