Over here in Western North Carolina we aren’t really sure what to expect with the weather.  One minute we have our shorts on and the next it is flurrying.  Our bodies are definitely starting to revolt!  I mean, the birds have already started singing their spring songs.  So, even though I created this dish on a 70 degree day when it was supposed to be 30, we still devoured it!  Now, what to do about the forsythia that has already decided to bloom?  With this dump and go recipe I have time to figure it out at least!

Ingredients:
1 pound chicken, cooked
1 (15 ounce) can whole peeled tomatoes
1 (10 ounce) can enchilada sauce (mild red sauce)
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic powder
2 cups water
2 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
Olive oil

Preparation:
Dump all of the ingredients (besides the corn tortillas and olive oil) into the crock pot.  Cook on low for 6-8 hours.  After the 6-8 hours take a potato masher and mash up the tomatoes.  This should also shred the chicken, but if you would like the pieces smaller you can shred the chicken inside the crock pot.  Preheat the oven to 350 degrees.  Rub olive oil on both sides of the corn tortillas (add salt if desired) and cut into thin strips.  Place on a baking sheet for about 10 minutes.  Just keep an eye on the tortilla strips so that you don’t burn them!

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