Ingredients needed:
* 1 can of diced tomatoes with smoked chipotle chiles, undrained
* 1 can of enchilada sauce (10 ounces)
* 1 cup frozen or canned corn
* 1/4 teaspoon of ground cumin
* 1/4 teaspoon of black pepper
* 1 1/2 pounds of boneless, skinless chicken thighs, cut into bite-size pieces
* 2 tablespoons of minced fresh cilantro
* 1/2 cup of shredded pepper jack cheese
* Sliced green onions (optional)
Preparation steps:
* Combine tomatoes with juice, enchilada sauce, corn, cumin, and pepper into crockpot. Add chicken; mix well to combine. Cover and cook on low for 6 1/2 hours.
* Stir in cilantro. Spoon chicken and sauce into 4 shallow bowls. Sprinkle each serving with 2 tablespoons cheese.
* Garnish with green onions, if desired.
Serve and enjoy
(Serves 4)
