INGREDIENTS
1
lb boneless skinless chicken breasts
1
medium onion, finely chopped (1/2 cup)
1
can (10 oz) diced tomatoes with green chiles, undrained
1
can (10 oz) Old El Paso® mild enchilada sauce
1
can (4.5 oz) Old El Paso® chopped green chiles
1 3/4
cups Progresso® chicken broth (from 32-oz carton)
1
cup Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn (from 12-oz bag), thawed
3
teaspoons dried minced garlic
1 1/2
teaspoons ground cumin
4
soft corn tortillas (5 to 6 inch), cut into 1-inch strips
DIRECTIONS
1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.
2
Cover; cook on Low heat setting 6 to 7 hours.
3
Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.
High Altitude (3500-6500 ft)
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