Ingredients

The following ingredients have 12 Servings
  • 2 boneless skinless chicken breasts
  • 2 cups enchilada sauce
  • 1 cup frozen corn ((or fresh or canned))
  • 1 can black beans ((drained and rinsed))
  • 1 4-ounce can of diced green chiles
  • 2 cups salsa
  • 2 cups sharp cheddar cheese (, divided)
  • sour cream and cilantro (, optional for topping)

Instruction

  • Add the chicken, enchilada sauce, corn, black beans, salsa, green chiles and 1 1/2 cups of sharp cheddar cheese to the slow cooker.
  • Cook on low for 4 hours.
  • Uncover and shred chicken with two forks (its okay if the cheese gets mixed in here)
  • Top with last 1/2 cup of cheese.
  • Cover and let cook an additional 10 minutes until the cheese is melted.
  • Uncover, sprinkle with cilantro and top with sour cream and more salsa or tomatoes before serving.