Ingredients
Equipment
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Top with the enchilada sauce, drained black beans, corn, green chiles, and taco seasoning. Stir gently to combine everything around the chicken.
- Cover the crockpot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the crockpot and stir it into the sauce.
- Stir half of the tortilla strips and one cup of the cheese into the chicken mixture in the slow cooker.
- Top the mixture with the remaining tortilla strips and sprinkle the last cup of cheese evenly over the top. Cover and cook on HIGH for another 30 minutes, or until the cheese is completely melted and bubbly.
- Serve hot with your favorite toppings like sour cream, fresh cilantro, or sliced avocado.
Notes
Tip 1: For a creamier sauce, add 4 ounces of softened cream cheese when you return the shredded chicken to the slow cooker.
Tip 2: Lightly toasting the tortilla strips in a dry skillet before adding them helps prevent them from becoming soggy.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tip 2: Lightly toasting the tortilla strips in a dry skillet before adding them helps prevent them from becoming soggy.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.
