Description
A delicious and easy-to-make casserole with tender chicken, beans, corn, and enchilada sauce, all cooked together in your slow cooker for a flavorful, hearty meal.
Ingredients
2 lbs boneless skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (10 oz) red enchilada sauce
1 packet (1 oz) taco seasoning
1 cup shredded cheddar cheese
1 cup shredded Mexican blend cheese
1/2 cup sliced green onions (optional)
1 tablespoon olive oil
Salt and pepper to taste
Tortilla chips for serving (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker and drizzle with olive oil. Sprinkle with taco seasoning, salt, and pepper.
- Add the black beans, corn, and enchilada sauce over the chicken.
- Cover and cook on low for 4-5 hours or until the chicken is fully cooked and shreds easily.
- Once the chicken is cooked, shred it with two forks directly in the slow cooker.
- Stir the shredded chicken and other ingredients together, then top with shredded cheddar cheese and Mexican blend cheese. Cover and cook for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Garnish with green onions, if desired, and serve with tortilla chips on the side.
Notes
You can switch out the chicken breasts for thighs for a juicier texture.
If you want more heat, add a chopped jalapeño or hot sauce.
For a vegetarian option, skip the chicken and add extra beans, corn, and vegetables like bell peppers, zucchini, or sweet potatoes.
Feel free to swap the cheese for pepper jack or a combination of Monterey Jack and queso fresco.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg
