Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: cilantro, sliced jalapeños, sour cream, avocado
Instructions
- Place the chicken breasts in the slow cooker. Sprinkle with cumin, chili powder, salt, and pepper. Add the diced onion and minced garlic on top.
- Pour the enchilada sauce over the chicken and vegetables. Add black beans and corn for even distribution. Cover and cook on low for 6 hours or high for about 3 hours.
- Once cooked, remove the chicken from the crockpot and shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir well to combine all flavors.
- Sprinkle shredded cheese over the mixture, cover, and let it melt for about 10 minutes. Top with optional garnishes like cilantro, jalapeños, sour cream, or avocado before serving.
Notes
- Use freshly shredded cheese for better melting and flavor.
- Add hot sauce or extra jalapeños for a spicy kick.
- Feel free to customize with extra vegetables or beans based on your preferences.
- For a gluten-free version, substitute flour tortillas with corn tortillas.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free, Vegetarian optional
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg