Ingredients
- 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
- In saute pan, heat olive oil over medium-high heat. Once hot, add onions and cook 2-3 minutes. Add garlic, cook for another minute and then add in cumin, salt, and pepper. Turn heat off.
- Turn slow-cooker on high. Add onion mixture to bottom of slow-cooker and layer in corn, beans, and green chiles. Add chicken breasts on top and then pour enchilada sauce overtop of chicken.
- Dollop cream cheese into a few dollops over top of chicken. Cover with lid and cook on high for 3-4 hours or until chicken is easily shreddable with a fork.
- Remove chicken from crockpot and shred with two forks. Once shredded, add back to crockpot and mix.
- Layer on pieces of corn tortilla and then cover with cheese. Put lid back on and let cook on LOW for 45 more minutes.
- Serve with sour cream, cilantro, jalapenos and over rice if desired.
Category: slow cooker, dinner, meal prep
Method: crockpot
Cuisine: Mexican
