This is a cheater cheater pumpkin eater recipe that is super easy:
Chicken Cheese and Corn Enchilada Dip...or 3C Dip ;)
This recipe feeds my family of six big eaters. It makes a lot!
3 boneless skinless chicken breasts
3 boneless skinless chicken thighs
2 cans green enchilada sauce
1cup shredded mexican blend cheese
1 can creamed corn
1 diced onion
2 tbs oil of your choosing...I like grape seed or evoo
Brown the chicken in the oil (you may skip this step if you are tired like I was today...just omit the oil).
Dump everything in your cast iron dutch oven ( a crock pot works....it just doesn't taste nearly as good).
Put in a preheated oven to cook low and slow. Today I only had time to do 300 F for 4.5 hrs. 275 for 6 hours is good too.
Scrape the yummy brown bit o yumminess from the side of the pot while you bust up chicken that is so fall apart tender that you only need a wooden spoon to bust it to bits.
Serve with chips, tortillas, over rice, with lettuce and salsa....whatever you have on hand.