CrockPot Chicken Enchilada Chili

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large can of red enchilada sauce
• 1/2 yellow onion, chopped
• 1 T cilantro, chopped
• 1 chipotle chile in adobo
• 2 cans of pinto beans, rinsed
• 8 oz Velveeta

Directions:

Place the first 5 ingredients in the crockpot and cook for 7-9 hours on low for defrosted chicken, or 4-6 hours on high for frozen, until the chicken can be shredded with a fork. Add the beans and Velveeta, cook on low for one more hour. Serve over rice, if desired, and garnish with tortilla chips & cilantro.