4.2
(414)
Your folders
Your folders

Export 11 ingredients for grocery delivery
In the bottom your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, salt, and pepper. Pour over the enchilada sauce and 3 cups broth. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, lime juice, and cilantro. Taste and add salt if needed. Ladle the soup into bowls and top with tortilla chips, mango, avocado, cheese, and yogurt. Garnish with cilantro and limes. Enjoy!
Your folders

142 viewstriedandtruerecipe.com
5.0
(7)
60 minutes
Your folders

128 viewseatingonadime.com
4.9
(80)
480 minutes
Your folders
41 viewseatingonadime.com
Your folders
43 viewseatingonadime.com
Your folders

166 viewshealthyfitnessmeals.com
5.0
(48)
360 minutes
Your folders

106 viewslovefoodnotcooking.com
4.5
(2)
480 minutes
Your folders

305 viewscooking.nytimes.com
5.0
(1.6k)
Your folders

264 viewseatingwell.com
5.0
(1)
Your folders

303 viewswhatsgabycooking.com
4.9
(28)
Your folders

454 viewsonelovelylife.com
35 minutes
Your folders

444 viewssouthernkissed.com
5.0
(1)
25 minutes
Your folders

804 viewsspendwithpennies.com
5.0
(77)
30 minutes
Your folders
639 viewsspendwithpennies.com
Your folders

623 viewsfoodnetwork.com
4.7
(361)
25 minutes
Your folders

641 viewsthe-girl-who-ate-everything.com
4.5
(116)
20 minutes
Your folders

480 viewsthepioneerwoman.com
5.0
(2)
1 hours, 30 minutes
Your folders

555 viewsfeelingfoodish.com
4.8
(33)
30 minutes
Your folders

467 viewsisabeleats.com
4.0
(55)
50 minutes
Your folders
105 viewsisabeleats.com