Cooking the chicken:
2-3 chicken breasts
1 can Rotel
1 taco packet
1 can chicken broth
Place above ingredients in slow cooker. Cook on low 5-6 hours or on high for 2-3 hours.
Casserole:
1 1/2 cups instant rice (uncooked)
1 jar (16 oz) of salsa
2 cups of corn (I used frozen)
1 can green chilies
20 oz of enchilada sauce
15 oz can of drained black beans
3 cups of cheese, divided
Mix above ingredients (including chicken) in a large bowl, reserving a cup of cheese.
Spread into a greased 9x13 baking dish and top with remaining cup of cheese.
Bake at 350 for 30 minutes or until cheese is melted.
Side Note:
You can eat this as is, with taco chips, or in a tortilla.
Original recipe from my friend, "Star."
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