I’m still exploring recipes that pair well with my slow cooker and found another keeper.
Loved the easy in putting this together. My chicken breast were still partially frozen, but that didn’t seem to make any difference on the cooking time – 6-7 hours on low. I didn’t have frozen corn on hand, so just added a whole can of drained corn. I was fearful that they might turn to mush, but no those little kernels stayed in tact.
I served them in a plain bowl with a layer of tortilla chips on bottom, then the enchilla mixture topped with lots of grated cheese.
This is definitely a year round recipe that has made it’s way into my kitchen.
Happy Cooking, Ann
