3 T chili powder 3 T flour 1 t cocoa powder 2 clv garlic 3 c water 8 oz tomato sauce 1 t oregano
Combine dry ingredients in medium pan. Stirring well, slowly add enough water to make a thin paste. Add remaining water. Cook over medium heat until mixture thickens, stirring often. Stir in tomato sauce.
4 ea chicken breast 16 ozshredded monterey jack cheese 12 ozPace brand bottled salsa 12 ozmedium enchilada sauce 2 cnwith juice Great Northern Beans 4 ozor to taste green chili, mild 1 eadiced onion, white 1 1/2 t cumin
Boil, de-bone and dice chicken. Save two cups of broth.
Put broth and diced chicken into a crock pot. Add remaining ingredients. Cook on low for 8 or more hours.
Can be served with sour cream, onions, or fried tortilla strips.