Enchilada Casserole

Ingredients

1-15 oz can red enchilada sauce

1 lb chicken breast

1 can Rotel with Chile’s

1-2 tbsp chili powder

1 -2 tbsp paprika

1-2 tbsp cumin

1-2 tbsp garlic powder

1 tbsp salt

1 tbsp pepper

Juice of 1 lime

1 1/2cups sour cream

1 box rotini noodles cooked

1 1/2 cups shredded cheese

Directions

Add everything together except the noodles and cheese in a crockpot and mix well then add the chicken, making sure to cover it in the sauce. Cook on high for three hours. Shred the chicken

If desired and 1 box of cooked rotini pasta, mixing well and shredded cheese to the top and cover and cook an additional 6-7 minutes or until cheese is melted.