Cook chicken breasts and can of red enchilada sauce in a crockpot on low for 6 to 8 hours. Shred the chicken breasts and place in a saucepan with the broth, taco seasoning, corn, tomato sauce, rice, and pepper(optional).
Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes.
Originally Submitted
9/28/2009
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