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Slow Cooker Cheesy Mexican Chicken
slow cooker cheesy mexican chicken
1 lb (500 g) boneless skinless chicken breasts, cut into bite-size pieces
1 package Old El Paso™ mild taco seasoning mix
1 1/3 cups mild enchilada sauce
1 can (14 oz/398 mL) fire roasted diced tomatoes or diced tomatoes with seasoning, undrained
1 cup shredded Cheddar cheese (4 oz)
1 to 2 packages Mexican or Spanish rice
1/4 cup chopped fresh cilantro
Spray 4-quart slow cooker with cooking spray.
Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.
Cover; cook on Low heat setting 6 hours.
Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer.
Meanwhile, cook rice as directed on packages.
Serve chicken over rice. Top with cilantro if desired.
Make a double batch of this recipe and pack leftovers for an excellent lunch the next day.
Not only does this cheesy Mexican chicken taste great on rice, it also is great in wraps or as a salad topper.
No nutrition information available for this recipe
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