Crock-Pot Chicken Thighs in Enchilada Sauce

By kathleentirpak

Ingredients

• 1 ( 14 ounce ) can diced tomatoes with chipoltle chiles
• 1 ( 10 ounce ) can enchilada sauce
• 1 cup frozen or canned corn
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 1/2 pounds boneless skinless chicken thighs
• ( cut into bite-size pieces )
• 3 Tablespoons chopped cilantro
• 1/2 cup ( 2 ounces ) shredded pepper-jack cheese
• garnish : chopped green onions
• cooked rice
• re-fried beans, if desired

Preparation

Step 1

Combine the first 6 ingredients in crock-pot. Cook at low for 6-7 hours.
Add the cilantro and cheese and cook until the cheese has melted, about 15 minutes. Garnish with the green onions, and serve over cooked rice. Add re-fried beans on the side, if desired.