Ingredients
Scale
- 2 pounds of boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) enchilada sauce
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas, cut into quarters
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Layer chicken, black beans, corn, spices, enchilada sauce, and salsa in the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken and mix it back into the sauce.
- Sprinkle cheese on top 30 minutes before serving and let it melt.
- Serve with cilantro and sour cream if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use quality ingredients for the best flavor.
Allow the casserole to cook slowly for deeper flavors.
Feel free to add vegetables like bell peppers for extra texture.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 10
- Protein: 30
- Cholesterol: 70