Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce
- 14.5 ounce can fire roasted tomatoes
- 4.5 ounce green chiles
- 1 cup black beans, drained
- 1 cup frozen corn
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges
Instructions
- Place chicken breasts in the crockpot along with enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
- Cook on low for 4-6 hours or on high for 3-4 hours.
- Shred the chicken using two forks directly in the crockpot.
- Stir in half of the shredded cheese, black beans, corn, and tortilla wedges. Top with remaining cheese.
- Cover and cook on high for an additional 20-30 minutes until cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approximately 265g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 85mg