Ingredients
Scale
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 14oz can corn, drained and rinsed
- 15oz can black beans, drained and rinsed
- (2) 4oz cans fire roasted diced green chiles
- 1.5lbs chicken breasts
- 15oz enchilada sauce
- 4oz cream cheese (1/2 of brick)
- (5) 6inch corn tortillas, cut into bite-sized pieces
- 1.5 cups shredded cheddar cheese (or mexican blend)
Instructions
- Heat olive oil in a saute pan over medium-high heat. Add diced onions and cook for 2-3 minutes. Stir in minced garlic and cook for an additional minute. Add cumin, salt, and pepper, then turn off the heat.
- Switch the slow cooker to high. Place the sautéed onion mixture in the bottom. Layer in drained corn, black beans, and green chiles. Position the chicken breasts on top and pour enchilada sauce over the chicken.
- Dollop cream cheese across the chicken. Cover and cook on high for 3-4 hours, or until the chicken shreds easily with a fork.
- Shred the chicken using two forks and return it to the crockpot, mixing thoroughly.
- Place tortilla pieces on top of the mixture and sprinkle with shredded cheese. Cover and cook on low for an additional 45 minutes.
- Serve with sour cream, cilantro, jalapenos, and optionally over rice.
Notes
Feel free to substitute with other types of beans or cheese based on preference.
For extra spice, consider adding chopped jalapenos into the layers or as a topping.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.