2 chicken breasts

2 cups red enchilada sauce

1 cup green enchilada sauce

COOK IN CROCKPOT UNTIL YOU CAN SHRED IT

(about 2 hours)

AFTER SHREDDED ADD:

1 family sized cream of chicken soup

1 can rotel tomatoes with green chilli’s

1 can black beans (drained)

1 can of whole corn (drained)

1 Tbsp chilli powder

1 tsp of paprika

1 tsp of salt

1 cup of shredded cheddar cheese

COOK AND ADDITIONAL HOUR THEN

SERVE W/ THE FOLLOWING TOPPINGS:

Sour cream

Shredded cheese

Tortilla chips( we love Doritos)