Description
A soul-warming dish featuring shredded chicken, savory enchilada sauce, and layers of spices, perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (1-oz) package taco seasoning
- 2 (10-oz) cans red enchilada sauce
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn, drained
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (15-oz) can diced tomatoes, undrained
- 2½ cups low-sodium chicken broth
- ½ cup shredded cheddar cheese
- ⅓ cup heavy cream
- Salt and pepper to taste
Instructions
- Place the chicken breasts into the slow cooker and sprinkle taco seasoning over them.
- Pour in the diced tomatoes, Rotel tomatoes, red enchilada sauce, black beans, corn, and chicken broth. Stir gently to combine.
- Cover the slow cooker and set it to LOW heat, cooking for 4 to 6 hours.
- Shred the chicken inside the cooker using two forks and mix everything together.
- Stir in the cheddar cheese and heavy cream, then cover until the cheese melts.
- Add salt and pepper to taste before serving.
Notes
For extra flavor, marinate the chicken in taco seasoning a few hours before cooking. Customize spice levels by adding jalapeños.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg