Ingredients
Scale
- 2 lbs cooked, shredded chicken
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can black beans, drained
- 1 can corn, drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and sliced jalapenos for topping
Instructions
- Heat olive oil in a skillet over medium heat, sauté onion and garlic until fragrant.
- In a large bowl, combine shredded chicken, sautéed onion and garlic, enchilada sauce, beans, corn, cumin, chili powder, salt, and pepper.
- Transfer mixture to a slow cooker, spread evenly, and top with shredded cheeses.
- Cook on low for 4-6 hours or until heated through and bubbly.
- Before serving, sprinkle with fresh cilantro and sliced jalapenos.
Notes
- You can substitute chicken with ground beef or vegetarian options.
- Serve with sour cream, guacamole, or Mexican rice for a complete meal.
- This dish stores well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Method: Slow cook
- Cuisine: Mexican
- Diet: Gluten-free
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal Kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 100 mg