Ingredients
Scale
- 2 pounds cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup diced onions
- 1 can black beans, drained
- 1 cup corn kernels
- 10 small flour tortillas
- Fresh cilantro and sliced jalapenos for topping
Instructions
- Layer half of the shredded chicken in the crockpot.
- Add half of the enchilada sauce, sour cream, onions, beans, and corn over the chicken.
- Repeat layers with remaining ingredients.
- Cover and cook on low for 4 hours or until hot and bubbly.
- Sprinkle shredded cheese on top and cook uncovered for an additional 15 minutes.
- Garnish with cilantro and jalapenos before serving.
Notes
- Feel free to customize with your favorite toppings like olives or chopped tomatoes.
- Serving suggestion: Serve with warm tortillas or a side salad.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican-American
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg