Easily one of my favorites!! A fabulous “dump” recipe, as my grandmother would call it – ‘dump’ in all the ingredients and let it cook!
This recipe changes time to time. Often I won't use enchilada sauce or chiles (just because I don't have any) so I'll add some salsa instead. I've often added tomato juice or eight vegetable juice. If you don't have southwest seasoning mix, simply add more cumin, chili powder, garlic, and cilantro.
Many times I'll cook this in two steps. I'll cook the chicken in the crockpot with one cup of salsa on high for 4 hours (until chicken is no longer pink). Then I'll shred or cut into cubes and continue with recipe.
Mix all ingredients in crockpot. Cover and cook on low 8 hours or high 4 hours. If desired, serve with sour cream and baked tortilla strips.