1 lb chicken ▢10 oz can enchilada sauce ▢1 (14.25) oz can chicken broth ▢2 cups water ▢1 1/2 (15) oz can diced tomatoes drained ▢1/2 tsp onion powder ▢1 can black beans drained & rinsed ▢1 can diced green chilis ▢2 tsp minced garlic ▢1/4 tsp chili powder ▢1 1/2 tsp salt ▢3/4 tsp pepper ▢15 oz can corn ▢cheese for topping ▢7 corn tortillas ▢oil for frying


Step - 1

Except for the cheese, maize tortilla strips, and avocados, combine the remaining ingredients in a crock pot. Low heat for eight hours; maximum heat for three to four hours.  

Remove and shred the chicken before reintroducing it to the broth.  

Step - 2

Just prior to serving, incorporate the cheese and garnish each portion with preferred toppings, such as avocado and corn tortilla segments (our favorites).  

Step - 3

To prepare corn tortilla strips from scratch, cut maize tortillas into strips using a pizza cutter. The flash Fry in hot oil or bake at 425 degrees for eight to ten minutes, turning midway.    

Step - 4

Preheat all ingredients for 30 to 40 minutes on the stopover.  

Step - 5

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