Add green enchilada sauce, white beans (drained and
rinsed), chicken, corn, green chiles, chicken stock,
oregano, chili powder, cumin, paprika, salt, and
pepper to crock pot. Stir everything until combined.
Cover and cook on low for 5-7 hours or high for 3-5
hours. Remove the chicken from the crock pot and
shred. Soften/melt cream cheese in the microwave
then add to the crock pot. Whisk in the cream
Add the chicken back to the pot and stir. Add in
cilantro and lime juice if wanted. Salt and pepper
more as needed.
Top with grated cheese, sour cream, avocado, and
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