Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce
- 14.5 ounce can fire roasted tomatoes
- 4.5 ounce green chiles
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce can black beans, drained or pinto beans
- 1 cup frozen corn or canned
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges or small gluten-free flour tortillas
Instructions
- Add chicken and seasonings to the crockpot. Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker.
- Cook for 4-6 hours on low or 3-4 hours on high.
- Shred the chicken and add the rest of the ingredients. Using 2 forks, shred the chicken.
- Add 1/2 of the shredded cheese, black beans, corn, and tortillas.
- Top with the rest of the cheese and recover.
- Cook for an additional 20-30 minutes or until the cheese is melted.
Notes
- Use gluten-free tortillas if needed.
- Adjust cooking time based on your crock pot settings.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg