Description
Create a comforting and spicy Crockpot Chicken Enchilada Filling that’s perfect for family dinners and easy to prepare.
Ingredients
Scale
- 2 pounds of boneless, skinless chicken breasts
- 1 (10 oz) can of enchilada sauce
- 1 cup corn
- 1 bell pepper, chopped
- 1 onion, diced
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Add ingredients to the Crockpot: Layer the chicken in the bottom, followed by the chopped bell pepper, onion, corn, and spices. Next comes the enchilada sauce.
- Cook for 6 hours on low: Set your slow cooker on low for about 360 minutes.
- Shred and use in tacos: Once the cooking time is up, shred the chicken right in the pot.
Notes
Leftovers can be stored in an airtight container for 3-5 days. Reheat with a splash of water to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg