Ingredients
1.5 pounds boneless skinless chicken breasts
2 cups red enchilada sauce
1 can (15 oz) black beans, drained
1 cup corn, frozen or canned
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
2 cups shredded Mexican blend cheese
6 medium flour tortillas, cut into strips
(Use corn tortillas for gluten-free option)
Instructions
Dice onion and mince garlic
Season chicken with salt and pepper
In slow cooker, layer tortilla strips, chicken, and onions
Mix beans, corn, garlic, cumin, and paprika in a bowl and add
Pour enchilada sauce over the mixture
Top with remaining tortillas and shredded cheese
Cover and cook on low for 6-8 hours until bubbly and golden
Notes
Chicken thighs can be used for richer flavor
Mild or medium enchilada sauce adjusts heat level
Pinto beans substitute for black beans
Corn tortillas make it gluten-free
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 360
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 75mg