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Crock-Pot Mexican Chicken

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 4 hr 15 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 tablespoon extra virgin olive oil
  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Fajita seasoning
  • 1 small onion
  • 1 can (14.5 oz.) can diced tomatoes with jalapenos
  • 1 can (4.5 oz.) green chiles
  • 1 can (10 oz.) enchilada sauce
  • 1 bag (8 oz.) Mexican blend shredded cheese
  • Sour cream
  • Mild jalapeno sauce
  • Corn chips
make it
Heat olive oil in a large frying pan on med heat. Lightly salt both sides of chicken also add fajita seasoning to both sides-even amounts. Cook chicken for 5 min on both sides-lightly brown. DO NOT OVER COOK.

Meanwhile, finely chop onion. Add onion, diced tomatoes and chicken to crock-pot. Top with 1/2 of green chilies and enchilada sauce.

Cover and cook on high for 4 hours. To serve add cheese, sour cream, jalapeno sauce and crumbled chips.
Notes
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