ADVERTISEMENT
This dump-and-go slow cooker recipe delivers shredded, highly-seasoned chicken enchilada filling with zero effort. You can serve it straight out of the pot as a dip, over rice, or rolled into traditional baked enchiladas.
🛒 Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or chicken thighs)
- 1 can (28 oz) red enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) fire-roasted diced tomatoes (with their juices)
- 1 can (4 oz) diced green chiles
- 1 cup frozen corn kernels
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 cups shredded Mexican blend or Cheddar cheese
- Optional for serving: Tortillas, sour cream, cilantro, avocado
ADVERTISEMENT
