Description

This great recipe will be a hit with your entire family. Put most of the ingredients in the crock pot and forget about it for 3 1/2 hours, then add the remaining ingredients. Garnish with the Monterrey Jack and enjoy.

Ingredients

• 4 small to medium sized chicken breasts, cooked and shredded (or 2 large)
• 2 - 14.5 oz. cans chicken stock/broth
• 2 - 15 oz. cans mild green enchilada sauce
• 2 - 4 oz. cans diced green chiles
• ⅔ c. water
• 1 ½ T. cumin
• 1 T. chili powder
• 1 t. onion powder
• 1 t. garlic powder
• ⅔ c. corn, if frozen, thaw
• ⅔ c. instant rice
• 8 oz. room temperature cream cheese, cubed
• salt, to taste
• black pepper, to taste
• Monterrey Jack cheese

Steps

1. Place chicken stock/broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on High; cook for 3 1/2 hours.
2. At the end of the 3 1/2 hours, add corn, rice and cubed cream cheese; stir; cook 30 minutes. Add salt and pepper to taste; top with Monterrey Jack cheese.
3. 4-6 servings.