Difficulty: Easy - for beginners
4 chicken breasts (cooked and shredded)
2 - 14.5 oz cans chicken broth
2 - 15 oz. cans mild green enchilada sauce
2 - 4 oz. cans diced green chiles
â…” cup water
1½ TB cumin
1 TB chili powder
1 tsp. onion powder
1 tsp. garlic powder
â…” cup corn (if frozen, thaw out)
â…” cup instant rice
1 - 8 oz. bar cream cheese (cubed)
salt and pepper
Monterrey Jack Cheese
Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.