INGREDIENTS
2 cans, cream of chicken soup
1 can, black beans
1 small bag, frozen corn (or 1 can of whole kernel corn)
1 can, creamed corn
1 packet, fajita seasoning
1 small can, enchilada sauce
2 cans, Rotel diced tomatoes w/green chiles
1 small onion diced
2 pkg, shredded cheddar cheese (can substitute any other shredded cheese you prefer)
2 large chicken breasts, cooked
2 TBSP, sour cream
2 tsp, cumin
2 tsp chili powder
2 tsp salt
2 TBSP flour
1 cup, milk or cream
Tortilla chips or strips (optional)
Tobasco sauce, to taste (optional)
This is another one I like to make in the crockpot. It's full of great flavor, loaded with ingredients and has a creamy base.
Add first 8 ingredients to crockpot. Add 1 of the pkgs of shredded cheese. Set crockpot to low and let cook 8 hrs (or overnight). I set mine at 11pm and let it cook through until morning (7 am). Give crockpot contents a good stir. Add cumin, chili powder and salt. Mix well. Stir in flour until dissolved. Add Tobasco to
taste (optional). Shred the chicken breasts and add to pot along with cup of milk (or cream). Let cook 3-4 more hours. Mix in sour cream and last pkg of shredded cheese. When dishing, add a handful of crumbled tortilla chips or tortilla strips as a garnish to each bowl.
Substitutions: You can replace the Rotel w/chiles and the diced onion with 1 jar of salsa. This can save some time and tears--no onion chopping!-- and allows you to decide what heat you'd like. I tend to lean spicy, but know that's not for everyone.
2 cans, cream of chicken soup
1 can, black beans
1 small bag, frozen corn (or 1 can of whole kernel corn)
1 can, creamed corn
1 packet, fajita seasoning
1 small can, enchilada sauce
2 cans, Rotel diced tomatoes w/green chiles
1 small onion diced
2 pkg, shredded cheddar cheese (can substitute any other shredded cheese you prefer)
2 large chicken breasts, cooked
2 TBSP, sour cream
2 tsp, cumin
2 tsp chili powder
2 tsp salt
2 TBSP flour
1 cup, milk or cream
Tortilla chips or strips (optional)
Tobasco sauce, to taste (optional)
This is another one I like to make in the crockpot. It's full of great flavor, loaded with ingredients and has a creamy base.
Add first 8 ingredients to crockpot. Add 1 of the pkgs of shredded cheese. Set crockpot to low and let cook 8 hrs (or overnight). I set mine at 11pm and let it cook through until morning (7 am). Give crockpot contents a good stir. Add cumin, chili powder and salt. Mix well. Stir in flour until dissolved. Add Tobasco to
taste (optional). Shred the chicken breasts and add to pot along with cup of milk (or cream). Let cook 3-4 more hours. Mix in sour cream and last pkg of shredded cheese. When dishing, add a handful of crumbled tortilla chips or tortilla strips as a garnish to each bowl.
Substitutions: You can replace the Rotel w/chiles and the diced onion with 1 jar of salsa. This can save some time and tears--no onion chopping!-- and allows you to decide what heat you'd like. I tend to lean spicy, but know that's not for everyone.