Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce (Hatch organic is gluten-free)
- 14.5 ounce can fire roasted tomatoes (Hunt’s is gluten-free)
- 4.5 ounce green chiles
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce can black beans, drained or pinto beans
- 1 cup frozen corn or canned
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges or small gluten-free flour tortillas
Instructions
- Add chicken and seasonings to the crockpot. Place chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning in the slow cooker.
- Cook for 4-6 hours on low or 3-4 hours on high.
- Shred the chicken with two forks.
- Add half the shredded cheese, black beans, corn, and tortillas. Top with remaining cheese.
- Cover and cook an additional 20-30 minutes until cheese melts.
Notes
- Use gluten-free ingredients if needed.
- Adjust spice level by choosing mild or hot enchilada sauce.
- For extra flavor, top with fresh cilantro, avocado, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg