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Ingredients
- 1 1/2 - 2 boneless skinless chicken breast large
- 1 can whole peeled tomatoes mashed, 24 oz
- 1 can enchilada sauce 10 oz
- 1 can chopped green chile peppers 4 oz
- 2 cloves garlic minced
- 4 cups Water
- 2 tsp chicken bouillion
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Salt
- 1/4 tsp black pepper
- crumbled tortilla chips
- shredded cheese
Ingredients
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Instructions
- Place chicken, tomatoes, enchilada sauce, green chiles, garlic, water, chicken bouillon, and spices into the crock pot. Cover, and cook on high for 4 to 6 hours or low for 6 to 8 hours. When it’s done remove chicken and shred with two forks. To serve, mix in cheese and tortilla chips.
- Tip – once you remove the chicken place the chunky stuff into a blender and blend until smooth.
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