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 sauté pan over medium-high heat. Add onions and cook for 2-3 minutes. Stir in garlic and cook for an additional minute, then add cumin, salt, and pepper. Turn off the heat.
- Set the slow cooker to high. Add the onion mixture to the bottom, then layer in the corn, black beans, and green chiles. Place the chicken breasts on top and pour enchilada sauce over the chicken.
- Dollop cream cheese over the chicken. Cover with a lid and cook on high for 3-4 hours until the chicken is easy to shred with a fork.
- Remove the chicken from the slow cooker, shred it with two forks, and then return it to the pot. Mix well.
- Layer the cut corn tortillas on top and sprinkle with cheese. Replace the lid and cook on low for an additional 45 minutes.
- Serve hot, garnished with sour cream, cilantro, jalapeños, and over rice if desired.
Notes
Feel free to customize the toppings based on your preference.
This dish freezes well; store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.