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2 lb shredded cooked chicken one 15 oz can diced tomatos one 10 oz can enchilada sauce or 1 1/4 cup Homemade 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 one 15 oz can corn, drained 3 Tbsp chopped cilantro 7 small corn tortillas, sliced into strips Sauté onion, garlic and chiles in a 6-quart stockpot in 2 Tbsp olive oil over medium-low heat until they sweat and soften up a bit, about 5 minutes. Add shredded chicken, tomatos, enchilada sauce, water, chicken stock, cumin, chili powder, salt, pepper, bay leaves, and corn. Bring to a boil, reduce heat and simmer, covered, for 45 minutes. Add tortilla slices and chopped cilantro, return to a boil, and simmer for 5 more minutes. Or: Combine all ingredients in slow cooker. Cook on high for 4 hours. Yields about 3 quarts. This recipe was added: 11 June 2019 |