Categories: Slow Cooker

Ingredients

• 2 chicken breasts
• 2 cups red enchilada sauce
• 1 cup green enchilada sauce
• 1 family size (23 oz.) can cream of chicken soup
• 1 cup milk
• 1 can Rotel tomatoes with green chilies
• 2 Tbsp. chili powder
• 1 tsp. paprika
• 1 tsp. salt
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 c. shredded cheddar cheese
• 1/2 c. sour cream
• Toppings:
• crunchy tortilla strips
• shredded cheddar cheese
• sour cream

Directions

1. 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.

2. 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.

3. Serve in individual bowls and top with tortilla strips, sour cream, and cheddar cheese.

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