CROCK-POT CHICKEN THIGHS IN ENCHILADA SAUCE RECIPE

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Crock-Pot Chicken Thighs in Enchilada Sauce Recipe image

Provided by kathleentirpak

Number Of Ingredients 12

1 ( 14 ounce ) can diced tomatoes with chipoltle chiles
1 ( 10 ounce ) can enchilada sauce
1 cup frozen or canned corn
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 1/2 pounds boneless skinless chicken thighs
( cut into bite-size pieces )
3 Tablespoons chopped cilantro
1/2 cup ( 2 ounces ) shredded pepper-jack cheese
garnish : chopped green onions
cooked rice
re-fried beans, if desired

Steps:

  • Combine the first 6 ingredients in crock-pot. Cook at low for 6-7 hours. Add the cilantro and cheese and cook until the cheese has melted, about 15 minutes. Garnish with the green onions, and serve over cooked rice. Add re-fried beans on the side, if desired.

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