Ingredients
2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced (or 4 tsp minced garlic)
2 medium onions, diced
4 cloves garlic, minced (or 4 tsp minced garlic)
1 quart chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 t teaspoon cayenne pepper,
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas, cut into small pieces
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 t teaspoon cayenne pepper,
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas, cut into small pieces
16 oz. Velveeta, cubed*
1 cup co-jack cheese, shredded
1.5 pounds diced chicken (precooked)
1 cup co-jack cheese, shredded
1.5 pounds diced chicken (precooked)
1 can whole kernel corn, drained (optional)
Garnishes:
pico de gallo, sour cream, shredded cheese, crunchy tortilla strips
pico de gallo, sour cream, shredded cheese, crunchy tortilla strips
Directions
In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four.
In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four.
Whisk until smooth (you may wish to use a stick blender).
Add the chicken pieces and corn and heat through, another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.
(I can't remember when I made this, but I never buy Velveeta, so I assume I just substituted extra cheese.)
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