Recipe below is not how I made it, but how I would modify the recipe were I to make it again.
- 1 pkg. boneless, skinless chicken breast
- 1/2 can cream of chicken soup
- 1 sm. can green chiles
- 3/8 c. shredded cheese (Mexican style, cheddar, Monterrey Jack, your choice)
- 1/2 - 3/4 t. chili powder
- 1/2 - 3/4 t. cumin
Place chicken in Crockpot. Sprinkle with chili powder and cumin. Layer cheese, soup, and green chiles. Cook on low 4-5 hours. Serve on tortilla chips with salsa and sour cream.
recipe by erin, named by tine
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