Description
A delightful and hearty dish combining the comforting flavors of enchiladas with the ease of a slow cooker, perfect for busy weeknights or family gatherings.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (gluten-free if needed)
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (gluten-free if needed) or homemade substitute
- 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (frozen or canned)
- 6 pieces gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
- To taste: Fresh cilantro for garnish
Instructions
1. Spray the inside of the slow cooker with nonstick spray.
2. Place the chicken breasts in the bottom of the slow cooker.
3. Add the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning. Stir gently to combine.
4. Cover and cook on High for 3 to 4 hours or on Low/Medium for 4 to 6 hours.
5. After cooking, shred the chicken into bite-sized pieces.
6. Return shredded chicken to the slow cooker and stir in half of the shredded cheese, black beans, and corn.
7. Gently fold in the sliced tortillas and sprinkle the remaining cheese on top.
8. Cover and cook on High for another 20 to 30 minutes until the cheese melts.
9. Add cream cheese if desired, and cook until melted and bubbly.
10. Serve garnished with fresh cilantro, alongside sour cream, avocado, or lime wedges.
Notes
For variety, use different proteins like shredded rotisserie chicken or ground turkey.
Add more vegetables like bell peppers for extra nutrition.
Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg