Enchilada Stew from Bailey1806
About 4 servings
3-4 chicken breasts
8 oz. salsa verde
2 cans black beans (I just get one large one)
1 bag or box (10-12 oz.) frozen sweet kernel corn (I use Bird’s Eye)
1 can diced tomatoes (no salt added, or just dice up a fresh tomato)
1 tsp. ground cumin
3-4 oz. cream cheese
Place chicken breasts in bottom of slow cooker (if you forgot to thaw them, this still works!) Add all other ingredients, except cream cheese.
Cook on low for 8-10 hours (could be less if you did thaw the chicken in advance). Half an hour before serving, add in the cream cheese and let it melt. Also, if you want it thicker, you can remove some of the liquid BEFORE you add the cream cheese. You can serve this with tortillas, but we usually eat it as is.