Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Instructions
- Spray slow cooker with nonstick spray if desired.
- Place chicken breasts in bottom of slow cooker.
- Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently.
- Cover and cook on High for 3–4 hours or on Low/Medium for 4–6 hours.
- Once chicken is tender, remove and shred with two forks. Return to slow cooker.
- Stir in half of shredded cheese, black beans, and corn. Add sliced tortillas and mix gently.
- Sprinkle remaining cheese on top. Cover and cook 20–30 minutes until cheese is melted and heated through. Optional: add cream cheese for extra creaminess.
- Garnish with chopped cilantro and serve.
Notes
- Serve with salad or avocado slices for added flavor.
- Garnish with fresh cilantro or a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican