Crock Pot Mexican Chicken

• 3 small boneless skinless chicken breasts, frozen (or 2 large)
• salt & pepper
• 14 teaspoon onion powder
• 1 (10 ounce) can red enchilada sauce
• 1 (10 1/2 ounce) can condensed cheddar cheese soup, undiluted
• 1 (15 ounce) can black beans, drained but not rinsed
• 12-1 tablespoon chili powder (depends on how spicy you like it)
• 2 ounces cream cheese, softened
• tortilla chips

1. Place breasts in a large crock-pot then sprinkle with salt & pepper.
2. Pour the enchilada sauce over the chicken then cover & cook on low for 4 hours.
3. Remove the chicken & shred.
4. Whisk in the cheese soup until smooth then add the chicken, beans, & chili powder.
5. Continue to cook for another 2 hours.
6. During the last 30 minutes add the cream cheese, stir to melt.
7. Serve with tortilla chips.

chicken breasts, salt, onion powder, red enchilada sauce, cheddar cheese soup, black beans, chili powder, cream cheese, tortilla chips

Taken from www.food.com/recipe/crock-pot-mexican-chicken-408699 (may not work)