Slow Cooker Enchilada Chicken
4 frozen, skinless, boneless chicken breasts
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 medium onion, finely chopped
1/2 cup chopped black olives
1 cup frozen corn
1 can (10 ounces) Ro*Tel Tomatoes with Chilies (whatever degree of HOT you like)
1 can (28 ounces) Green Chile Enchilada Sauce
1 can (10 3/4 ounces) condensed Cheddar Cheese soup (undiluted)
4 ounces cream cheese, cubed, at room temperature
2 - 3 tablespoons taco seasoning or chili powder (to taste)
Layer chicken breasts in bottom of slow cooker.
Sprinkle breasts with cumin, coriander, onions, olives and corn.
Pour Ro*Tel Tomatoes, Enchilada Sauce and Cheddar Cheese soup evenly over breasts.
Cover and cook on low for 9 to 10 hours.
Remove breasts, shred with two forks, meanwhile add cream cheese and taco seasoning to slow cooker and stir to melt cream cheese, add chicken back to cooker and stir to combine.
Serve as a soup, garnished with tortilla chips, cheese and scallions.
Or spread the chicken on flour tortillas and roll up, place in baking dish side by side until dish is full. Pour Enchilada sauce from slow cooker over the tortillas and cover with cheese. Bake for 15 minutes at 350 degrees, or until cheese is melted. Let sit for 10 minutes, cut and serve garnished with scallions.