Crockpot Enchilada's

Frozen Chicken Tenders (or breasts)
20 oz green enchilada sauce
6 oz can chopped green chili's
16 oz jar of salsa
1 can corn (do not drain)
1 can black beans (do no drain)
1 can pinto beans (do not drain)

Cook on low for about 6 hours. Take the chicken out and shred it and put i back in crock pot. The last hour make 1 1/2 minute rice and mix in crock pot with 3 tbls lime juice and cilantro.

When done place mixture into tortilla shells and add sour cream and grated cheese. Then place mixture on top with more sour cream and serve.

It makes a lot.