Ingredients
Prep
- 4 boneless chicken breasts
- 2 cans cream style corn
- 1 can chopped green chilies
- 1 can Mexicorn
- 1/2 C frozen chopped onions
- 1 T lime juice
- 1 T minced garlic
- 2 t chipotle chili powder
- 1 t ground cumin
- salt and pepper to taste
On Cooking Day
- 1 C chicken broth
- 2 C half and half
- 1 1/2 C shredded Monterrey jack cheese
- 12 flour tortillas
- 1/2 C freshly chopped cilantro for serving optional
Instructions
To Assemble
- Place all ingredients in a large zipper bag. Season with salt and pepper. Zip to seal and shake to mix.
- Thaw in refrigerator before cooking.
To Cook
- Pour chicken and corn mixture into slow cooker. Add chicken broth. Mix and cook on low for 5-6 hours, until chicken is cooked thoroughly.
- Remove chicken and shred. Stir in shredded cheese and half and half. Stir the shredded chicken back in. Continue to cook until cheese is melted. Season with salt and pepper if desired to taste.
- Serve with tortillas.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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