Creamy Tex-Mex Chicken

  • 1 bag frozen chicken tenderloins or breast
  • 1 can of Hot Hatch green chilis
  • 1 can Mild Hatch green chilis
  • 1/2 c. chopped onion
  • 1 can white queso cheese
  • 1 can evaporated milk
  • ground cumin to taste
  • paprika to taste
  • pepper to taste

Place all ingredients in a slow cooker, best if chicken is still frozen.

Slow cook for 6-8 hours on low.  Serve with flour tortillas, chop up chicken and soup it, or can be layered into a casserole for enchiladas.

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