Ingredients
Scale
- 2 lbs cooked shredded chicken
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, drained
- 1 can corn, drained
- 1 diced onion
- 1 diced bell pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place shredded chicken in the crockpot.
- Add enchilada sauce, black beans, corn, diced onion, and bell pepper.
- Spice with cumin, chili powder, salt, and pepper.
- Cover and cook on low for 4 hours.
- In the last 15 minutes, sprinkle shredded cheese on top and cover until melted.
- Serve garnished with fresh cilantro.
Notes
- You can add diced jalapeños for extra spice.
- Use fresh or frozen cooked chicken for convenience.
- Great served with Mexican rice or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Comfort
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg