Description
A comforting and versatile chicken enchilada filling made in a slow cooker, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 2 cups enchilada sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (frozen)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Grab your trusty slow cooker and add the chicken.
- Pour in that glorious enchilada sauce.
- Toss in the black beans and corn.
- Sprinkle the chili powder, cumin, salt, and pepper over the ingredients.
- Set your slow cooker to low and allow it to cook for about 360 minutes.
- Once the time’s up, carefully shred the chicken right in the slow cooker.
- Grab your favorite tortillas or taco shells, scoop a generous amount in each, and load them up with toppings.
Notes
Can be served with fresh salad, tortilla chips, or over cilantro-lime rice. Leftovers can be stored in the fridge for up to four days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg