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Slow-Cooker Chicken and Corn Enchilada

Slow-Cooker Chicken and Corn Enchilada

Preparation Time: 
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A fiesta of traditional Southwest flavors!  

Simply serve this set-and- forget it dish made with our diced chicken and super sweet corn with crispy shredded lettuce and fresh chopped tomatoes on the side.


Ingredients and Steps


1 can (10.75 oz) cream of mushroom soup, undiluted
1 container (8 oz) sour cream
1 can (4.5 oz) green chilies, chopped
1/2 bag Diced Chicken Breast Meat (514), thawed

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2 cups Super Sweet Cut Corn (773), frozen

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1 can (10 oz) enchilada sauce
12 (6 inch) corn tortillas
2 cups shredded cheddar cheese


1.  Stir together soup, sour cream and chilies.

2.  Fold chicken and corn into the soup and sour cream mixture.

3.  Pour half a can of enchilada sauce on bottom of a medium-sized (4-5 qt) slow cooker and arrange half of cut tortillas pieces over sauce.

4.  Spread half of chicken mixture over cut tortilla and enchilada sauce and top with half of cheese.

5.  Repeat layer, starting with remaining enchilada sauce and cut tortillas.

6.  Cook on low setting for 4-6 hrs.

Tip: If you're a black bean fan...go ahead and add some.

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