Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can fire-roasted tomatoes (14.5 oz)
- 1 can diced green chiles (4 oz)
- 1 packet taco seasoning
- 2 cups shredded Mexican cheese blend
- 1 can black beans (15 oz), drained and rinsed
- 1 cup sweet corn kernels
- 6 gluten-free tortillas, sliced
Instructions
- Spray your slow cooker with nonstick spray.
- Place chicken breasts in the slow cooker.
- Add enchilada sauce, tomatoes, chiles, and taco seasoning; stir to combine.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours.
- Shred cooked chicken with two forks and return to the slow cooker.
- Stir in half of the cheese, black beans, corn, and tortilla strips.
- Top with remaining cheese; cover and cook for an additional 20-30 minutes.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours on High
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: approximately 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg