Enchilada Chili

Ingredients:

1 package of tortillas

1 pound bonless chicken breast

1 bag of frozen corn

1 can diced tomatoes

2 cans green enchilada sauce

1 can diced green chilis

2 cans black beans

2 cans pinto beans

1 onion

2 bay leaves

4 cloves garlic

1 tsp salt

1tsp (or more) black pepper

1tsp Paprika 

1 tbsp cumin

1 tbsp chili powder

1/2 cup fresh chopped cilantro

1/2 cup sharp cheddar cheese

Directions:

Add beans, cilantro, onion, green enchilada sauce, diced tomatoes including juice, black beans (drained), pinto beans (drained), corn, cumin, paprika, pepper, salt, chili powder, onion and bay leaves to slow cooker. Pan fry chicken on medium until golden on both sides. Add to slow cooker. Mix everything together completely, and slow cook on medium to high for at least 4 hours or until boiling. 6+ hours is ideal to make sure all the flavors have mixed together. 

For the tortilla bowl, I actually bought the stand and stuff tortillas, and put them in the oven on broil for a few minutes, until they turned golden. You could also use a regular tortilla, brush melted butter onto it, and shape it in an oven proof container. Broil on high until golden. Scoop chili into bowls, top with cheese and any other toppings you'd like, and enjoy!