Ingredients needed:
* 1 tablespoon of vegetable oil
* 1 lb. of boneless skinless chicken breasts
* 3/4 teaspoon of salt
* 1/2 teaspoon of pepper
* 2 cups of water
* 1 1/2 cups of chicken broth
* 1 can of organic fire roasted diced tomatoes, undrained
* 1 can of Green Giant SteamCrisp Mexicorn whole kernel corn, red & green peppers, drained
* 1 can of Old El Paso enchilada sauce
* 1 large onion, chopped (1 cup)
* 1 can of chopped green chiles
* 1 teaspoon of ground cumin
* 1 teaspoon of chili powder
* 1/2 cup of chopped fresh cilantro
* 8 cups of tortilla chips, coarsely crushed
* 1/2 cup of sour cream
Preparation steps:
* Spray crockpot with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with salt and pepper. Cook 4 minutes, turning once, until browned on both sides. Place chicken in crockpot. Add water, broth, tomatoes, corn, enchilada sauce, onion, green chiles, cumin and chili powder.
* Cover and cook on low for 4 hours or until chicken is tender. Remove chicken from crockpot to plate; shred using 2 forks. Return chicken to crockpot. Stir in cilantro. Cover; cook 30 minutes longer. Top each serving with 1/2 cup crushed tortilla chips and 1 tablespoon of sour cream.
Enjoy
