Ingredients
Scale
- 2 lbs cooked chicken breasts, shredded
- 2 cups enchilada sauce
- 1 cup diced onions
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 8 small flour tortillas, torn into pieces
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro for garnish
Instructions
- In a skillet, heat olive oil and sauté onions until translucent. Mix in cumin and chili powder.
- Layer shredded chicken, sautéed onions, beans, corn, and torn tortillas in the slow cooker.
- Pour enchilada sauce over the layers and top with shredded cheese.
- Cover and cook on low for 4-6 hours.
- Garnish with fresh cilantro before serving. Serve hot with tortillas or sides.
Notes
Adjust spice levels with jalapenos or hot sauce. Can be prepared the night before and cooked the next day.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Comfort
Nutrition
- Serving Size: 1 slice
- Calories: 430 Kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 115mg