This recipe comes from a blog follower in Illinois. Thanks Amanda for mailing me a copy of this recipe. It sounds delicious. It makes a perfect “dump” recipe since you just thaw overnight and throw in a slow cooker the next day!
1 lb. shredded, cooked chicken
1 tsp. chili powder
1 (4 oz) can chopped green chili peppers
1/4 tsp. black pepper
1 (10) pkg frozen corn
1 Tbsp. chopped cilantro
1 (14.5 oz) can chicken broth
1 (15 oz) can whole peeled tomatoes, mashed
1 tsp. cumin
1 (10 oz) can enchilada sauce
1 med. onion
1 bay leaf
2 garlic cloves, minced
2 c. water
1 tsp. salt
Optional toppings: tortilla chips, sour cream, shredded lettuce
Directions:
1. If cooking tonight, place all ingredients in a slow-cooker. Cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
2. Top with your favorite tops individually in bowls and serve!
3. If freezing, dump all ingredients (minus optional toppings) into large gallon sized Ziploc bag and freeze. (Label bag BEFORE filling). Thaw overnight then follow step one to cook.
