Description
This stress-free, one-pot dish transforms tender chicken breasts into a comforting, layered feast. By slow-cooking chicken with zesty enchilada sauce, fire-roasted tomatoes, black beans, and corn, you achieve authentic Mexican-inspired flavors without the tedious work of rolling individual enchiladas. It is a perfect, protein-rich solution for busy weeknight family dinners.
Ingredients
2 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce
14.5 oz fire-roasted tomatoes, undrained
4 oz canned diced green chiles
1 packet taco seasoning
2 cups shredded Mexican cheese blend
15 oz black beans, drained and rinsed
1 cup sweet corn, canned or frozen
6 corn tortillas
8 oz cream cheese
Instructions
Spray slow cooker insert with nonstick spray.
Place chicken breasts in a single layer at the bottom of the slow cooker.
In a bowl, mix enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
Pour mixture over the chicken, ensuring even coating.
Cook on low for 4-6 hours until chicken is tender.
Shred the chicken using two forks directly in the slow cooker.
Stir in the cream cheese, black beans, and corn until well combined.
Cut or tear tortillas into strips and fold them into the mixture.
Top with shredded cheese, cover, and cook for an additional 20 minutes until cheese is melted and tortillas are soft.
Notes
Use gluten-free tortillas if required. The cream cheese adds an extra layer of creaminess, but you can omit it for a lighter version. Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 360
- Category: Dinner Recipes
- Method: Slow Cooking
- Cuisine: Mexican-Inspired