Leapfrog

 

Chicken Enchilada Chili

 

2 boneless skinless chicken breasts

2 cups red enchilada sauce

1 cup green enchilada sauce

1 can cream of chicken soup

1 cup milk

10 ounces Rotel diced tomatoes with green chilies

2 tablespoons chili powder

1 teaspoon paprika

1 teaspoon salt

15 ounces black beans, drained and rinsed

15 ounces whole kernel corn, drained

1 cup shredded cheddar cheese

 

In a large slow cooker, add chicken and both enchilada sauces. Cook for 3 hours on high. Shred meat with two forks; add remaining ingredients. Cook for another hour. Serve topped with sour cream, tortilla strips, avocado slices and more shredded cheddar.