1 lb. chicken, cooked and shredded
1 10 oz. can enchilada sauce
1 4 oz. can green chilies, chopped
2 c. water
1 t. cumin
ΒΌ t. pepper
1 15 oz. can diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 14.5 oz. can 99% fat free chicken broth
1 t. chili powder
1 10 oz. package frozen corn
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder and pepper. Stir in corn. Cover and cook on low setting for 6 - 8 hours or on high setting for 3 - 4 hours.
Makes 12 - 1 cup servings.
Nutrition Information: 110 calories; 2 g fat; 30 mg cholesterol; 430 mg sodium;
10 g carbohydrates; 2 g fiber; and 13 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA's Food Stamp Program. This institution is an equal opportunity employer and provider.