Ingredients in each freezer bag:
1 lb shredded COOKED chicken
1 15 oz can diced tomatoes
10 oz can enchilada sauce
4 oz can diced green chilis
1 medium onion chopped
2 cloves minced garlic
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1 bay leaf
1/4 tsp black pepper
10 oz package frozen corn
1 Tablespoon chopped cilantro
Freeze. Add to slow cooker with 2 cups water and 1 14 oz can chicken broth. Cook on low for 6-8 hours.
To make crispy tortilla strips for toppings lightly brush both sides of a corn tortilla with vegetable oil. cut into strips & spread on baking sheet. Bake at 400 degrees for 10-15 minutes.
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