Ingredients
Scale
- 1.5 pounds chicken breasts
- 1 tablespoon taco seasoning
- 19 oz enchilada sauce
- 15 oz black beans, drained
- 1/3 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 6-8 corn tortillas, cut into triangles
Instructions
- Season the chicken with taco seasoning.
- In the slow cooker, mix together the enchilada sauce, black beans, and sour cream until well combined.
- Nestle the chicken breasts into the sauce. Cover and cook on low for about 3 hours, or until the chicken is cooked through and tender.
- Remove the chicken and shred it with forks.
- Return the shredded chicken to the crockpot with 1 cup of cheese and the tortilla pieces. Mix well to combine.
- Sprinkle the remaining 1/2 cup of cheese over the top. Cover and cook for an additional 15-20 minutes until the cheese has melted and the tortillas are soft.
- Serve with your favorite toppings.
Notes
Feel free to add toppings like avocado, cilantro, or salsa.
Adjust taco seasoning to your taste for more or less spice.
For a vegetarian option, substitute chicken with extra beans or tofu.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.