Southwest Chicken Casserole

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Crock Pot


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8 chicken thighs

1 teaspoon chili powder

1 cup enchilada sauce

4 ounces Monterey Jack cheese, grated

6 ounces tomato paste

1/3 cup sour cream

2 cups water

1/4 cup green onions, sliced

salt and pepper, to taste

1 1/2 cups corn chips, crushed

1/2 teaspoon garlic powder

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