- 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.