Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a slow cooker, layer half of the tortilla strips, half of the chicken, half of the black beans, half of the corn, half of the enchilada sauce, and half of the cheese. Repeat with the remaining ingredients in the same order.
- Sprinkle cumin, chili powder, salt, and pepper over the top.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until heated through and cheese is melted.
- Serve hot, and enjoy your delicious, comforting dinner!
Notes
Distribute ingredients evenly to avoid soggy pockets. For extra crunch, add a thin layer of tortilla strips and cheese towards the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Balanced Diet
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 30mg