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Ingredients
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- 2 cups enchilada sauce (homemade or store-bought, 16 ounces)
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 4.5 ounces diced green chiles
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/4 teaspoon ground black pepper
- 1 pound chicken breasts
- 4 corn tortillas, cut into strips
- 1 1/2 cups shredded cheese (Colby Jack, cheddar, or Mexican cheese blend)
Instructions
- Spray a 6-quart slow cooker with cooking spray.
- Mix enchilada sauce, black beans, corn, onion, garlic, green chiles, salt, and pepper in the slow cooker.
- Add chicken breasts into the mixture and cover.
- Cook on low for 3 hours or high for 1.5 hours.
- Shred the chicken and return to the slow cooker.
- Add tortillas and cheese, mix gently, and cook on high for an additional 30 minutes.
Notes
Check chicken internal temperature to ensure it reaches 165°F.
Stir occasionally for even flavor distribution.
Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 700
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 25
- Cholesterol: 75