Description
A cozy Mexican casserole combining chicken, beans, and spices, perfect for gatherings and meal prep.
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
- 1 cup frozen corn
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges
Instructions
- Add chicken and seasonings to the crockpot: Place the chicken breasts in the slow cooker and pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
- Cook until tender: Cover and cook on low for 4-6 hours or high for 3-4 hours until the chicken is fully cooked and easy to shred.
- Shred the chicken and incorporate remaining ingredients: Using two forks, shred the chicken directly in the pot. Add 1/2 of the shredded cheese, along with the black beans, corn, and tortilla wedges.
- Melt the cheese: Sprinkle the remaining cheese on top, cover again, and cook for an additional 20-30 minutes, until the cheese is melty and bubbly.
Notes
For a vegan option, substitute chicken with jackfruit and dairy-free cheese. Adjust spice levels by selecting mild or spicy enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 75mg