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Mexican Brunswick Stew

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2 lb shredded cooked chicken
1 15 oz can diced tomatos
1 10 oz can enchilada sauce
2 cups chopped onion
1/2 cup chopped green chiles
2 Tbsp minced garlic
2 cups water
2 cups chicken stock
1/2 Tbsp cumin
2 Tbsp chili powder
1 tsp salt
1/2 tsp black pepper
3 bay leaves
1 15 oz can corn, drained
3 Tbsp chopped cilantro
7 small corn tortillas, sliced into strips

Combine all ingredients in slow cooker. Cook on high for 4 hours.

This recipe last updated: 9 October 2008





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