Ingredients

The following ingredients have 4 Servings
  • 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
  • ⅔ cup water
  • 1 ½ tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ⅔ cup corn, (thawed if frozen)
  • ⅔ cup instant rice
  • 1 8 ounce cream cheese, (softened and cubed)
  • salt and pepper (to taste)
  • Toppings: Monterey Jack cheese (fresh cilantro)

Instruction

  • Combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder and garlic powder in a slow cooker. Cover and cook on high for 3 ½ hours.
  • Add corn, rice and cream cheese. Stir and cook on high for 30 minutes more.
  • Add salt and pepper to taste and top with Monterey Jack cheese and cilantro before serving.