To slow cooker add:
2 chicken breasts
1 t chili powder
1 t oregano
1 t cumin
4 oz diced green chili
28 oz red enchilada sauce
Cook on low for 6 hours
Cook 16 oz of pasta (macaroni, or any small pasta)
Add:
¾ c sour cream
1 c Mexican cheese blend
cover and cook about 15 minutes
Shred the chicken
Then add pasta and stir and serve
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