1 lb bonless skinless chicken breasts (I use two large ones)
1 medium onion finely chopped (I only used half)
1 can diced tomatos with chilis, undrained
1 can (10 oz) mild enchilada sauce (or medium or hot, whichever you prefer)
1 can (4.5 oz) chopped green chilis, drained (I use mild but here's another chance to spice it up)
1 can chicken broth 1 can corn, drained (this time around I used half of a small bag of frozen corn)
chopped garlic (I used about a tablespoon full)
2 teaspoons of chili powder
1.5 teaspoons of cumin (I've made it before without and it tasted just fine)
5 soft corn tortillas cut into 1 inch pieces
1 can of beans drained (kidney, black beans, pinto, whichever you prefer or have on hand)
Spray your crockpot with non-stick spray and place your trimmed chicken breast in the bottom. Top with your "chunky" ingredients.
Top those with the can of tomatos, sprinkle with seasonings and layer with tortilla pieces. Pour the liquids on top.
You could top with sour cream and shredded cheese if you'd prefer. Enjoy!