Ingredients:
4 Boneless, Skinless Chicken Thighs, cut into small bites
1 Can Enchilada Sauce (ours https://junecleaver21stcenturystyle.wordpress.com/2013/10/20/homemade-enchilada-sauce/ )
4 C Vegetable Broth (can use chicken)
1 Red Onion, diced small
1 Package of Taco Seasoning
1 Can Corn, drained and rinsed
1 Can Black Beans, drained and rinsed
1 Can Refried Beans (optional, I like the taste and consistency they add)
1 Can Rotel (I prefer Chunky, but any variety will be fine)
4 Roma Tomatoes, peeled and diced (can use can of stewed tomatoes)
Salt and Pepper to taste
1 Can Condensed Cheese Soup (ours https://junecleaver21stcenturystyle.wordpress.com/2015/04/19/homemade-condensed-cheese-soup/ )
1 1/2C Shredded Cheese (I use cheddar, but pepper jack and even cojack is awesome in this recipe)
1/2 C Raw Rice
Directions:
-In crockpot, add all ingredients but cheese and rice. Cook low for at least 6 hours. About 30 minutes before serving, stir in rice and allow to cook. Stir in cheese once rice is done.
-Enjoy. Great topped with tortilla strips, sour cream, avocado, the options are endless.
