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Low heat: 4-6 hours, or high heat: 2-3 hours
Serves: 6 to 8
The recipe calls for 1 and 3/4 pounds of skinless, boneless chicken breasts.
one 28-ounce can of green enchilada sauce
One 10-ounce can of chopped green chilies, mild or fiery as you want
4 cups of broth, preferably low-sodium chicken
1 can (15 oz) of washed and drained white beans (cannellini or Great Northern beans)
1 cup of corn, either frozen or from a can (drained).
one sliced tiny onion
3 minced garlic cloves
One teaspoon of cumin
*Halimano*: 1 teaspoon
garlic powder, measuring 1 teaspoon
*Garlic powder, 1 teaspoon
For seasoning, add salt and pepper to taste.
One eight-ounce brick of cubed cream cheese
1 cup of pepper jack (or Monterey jack and cheddar) cheese, shredded
Garnish with fresh cilantro
Extra shredded cheese, tortilla strips, avocado slices, lime wedges, sour cream are all topping options.
Instructions:
Get the slow cooker ready:
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