1rotisserie chickenabout 4 cups shredded (no skin)
32ouncesreduced sodium chicken broth
Two 28 ounce cans mild green enchilada sauce
Two 10 ounce cans Mild Rotel diced tomatoes with peppers
4cupscooked spanish riceI used 2 packages of Knorr Fiesta Rice
3tablespoonsground cumin
8ouncessour cream
2cupsshredded cheddar cheese for topping
1bunch fresh cilantro leaves for topping
1bag tortilla chips for topping
Instructions
Heat oil in large skillet or pot over medium heat. Add onions and cook, stirring for 5 minutes until softened. Stir in garlic and cook for an additional minute. Transfer to a large 5 quart minimum crock pot with setting on low.
Add shredded chicken to crock pot along with chicken broth, enchilada sauce, tomatoes, rice, cumin and sour cream. Stir and let cook on low for 4-6 hours