• prep: 15 min
• cook: 6 hr 15 min
• total: 6 hr 30 min

servings:

• 3 boneless skinless chicken breasts
• 2 (10 ounce) cans red enchilada sauce
• 1 (10 ounce) can green enchilada sauce
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10 ounce) can Rotel tomatoes with green chilis (I used original)
• 1 (15 ounce) can black beans (rinsed and drained)
• 1 (15 ounce) can sweet corn (drained)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 1/2 cup diced onion
• 2 Tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 1/2 cups milk
• 1/2 cup sour cream- optional topping
• 1 cup shredded cheddar cheese- optional topping
• 1 cup tortilla strips- optional topping

Click Here For Step-By-Step Instructions