Preheat oven to 350 degrees.
In a large sauté pan over medium high heat add the olive oil, onion and pepper. Sauté until softened and onions have become translucent.
While the onion and pepper are cooking, add the chicken and salsa to a medium size bowl. Once the vegetables are complete, add to the bowl and mix to combine.
Spray crock pot with a thin coating of non stick spray.
Add all ingredients to the crock pot, stirring well to distribute seasoning.
Cook 4-6 hours on low or 2 hours on high.
Serve on tortillas and top with sour cream and your favorite condiments.
Preheat a large skillet to medium high heat.
In a medium bowl add your sliced chicken, spices and olive oil; mixing to combine. Cook chicken until slightly browned and chicken is cooked through; about 5-8 minutes.
While the chicken is cooking, add your cabbage mix with the remaining slaw ingredients and toss the cabbage until it is coated in the dressing.
Preheat oven to 350 degrees.
In a bowl combine the sour cream, cream of chicken soup , 1 cup of salsa, 1 cup of cheese green chiles, and green chiles, .
Preheat oven to 350 degrees.
Mix all the chili, Rotel tomatoes, beans, onion and ½ cup of the cheese in a bowl.
Spread half of the bag of Fritos in the bottom of a baking dish. (13x9). Add the chili mixture on top of the Fritos. Top dish with remaining Fritos and cheese.
Heat a large skillet to medium high heat. Add a touch of cooking oil to the skillet. Add the onion, peppers and chicken breasts. Season with cumin, chili powder, salt and pepper and cook until the onions are translucent and chicken has browned.
Preheat oven to 425 degrees. Prepare a baking sheet with non stick cooking spray.
In a small bowl prepare crema, add all of the crema ingredients and mixing to combine. Set aside.
Preheat oven to 375 degrees .
Mix all ingredients, except Doritos® and cheese, in a bowl and then transfer into a 9 x 13 baking dish, cover with foil.
Bake for 30 minutes, remove foil and add Doritos® (either mix in the casserole or sprinkle on the top of the casserole) and top with cheese. Cook another 10 minutes or until cheese melts.
Preheat oven to 350° degrees.
In a slow cooker, combine the beans, tomatoes, corn, onion and bell pepper. Place the chicken breasts on top of the mixture.
In a large bowl, mix the enchilada sauce and the broth, gradually mixing in the milk until smooth. Pour sauce mixture over the chicken in the slow cooker.
