Ingredients
Equipment
Method
Slow Cooking the Base
- Place chicken in the slow cooker and season with salt and pepper. Cover with half the enchilada sauce.
- Layer black beans and corn over the chicken. Cook on LOW for 6 hours or HIGH for 3-4 hours.
Finishing the Dish
- Shred the chicken and return to the pot with remaining sauce and tortilla pieces. Fold gently to combine.
- Top with a thick layer of both cheeses. Cook on HIGH for 20-30 minutes until bubbly and golden-brown.
- Scatter chopped cilantro and green onion rings over the melted cheese before serving.
Nutrition
Notes
For extra texture, toast the tortilla pieces before adding them.
Use a hand mixer to shred chicken quickly directly in the pot.
Use a hand mixer to shred chicken quickly directly in the pot.
