Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 2 cups red enchilada sauce (mild or medium)
- 10 oz diced tomatoes with green chiles, undrained
- 1/2 cup low-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt (plus more to taste)
- 15 oz black beans, drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 4 oz cream cheese or 1/2 cup plain Greek yogurt (optional, for creamy style)
- 1 1/2 cups shredded cheese (Cheddar, Monterey Jack, or blend)
- warm corn tortillas or cooked rice, to serve
- lime wedges, to serve
- chopped cilantro, to serve
- sliced avocado, to serve
Equipment
- 5–6 qt slow cooker
- meat thermometer
- shredding forks or tongs
Method
- Add chicken, enchilada sauce, tomatoes, broth, chili powder, cumin, smoked paprika, garlic powder, and salt to a 5–6 qt slow cooker.
- Cook on Low 4–5 hours or High 2–3 hours until chicken reaches 165°F.
- Shred chicken and return to pot. Stir in beans and corn. If using, whisk in cream cheese or yogurt until smooth.
- Sprinkle cheese over top. Cover 5–10 minutes to melt.
- Taste and adjust seasoning. Serve with tortillas or over rice with lime, cilantro, and avocado.
Nutrition
Calories: 380kcalCarbohydrates: 26gProtein: 35gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 95mgSodium: 940mgPotassium: 780mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 9mgCalcium: 200mgIron: 2.5mg
Notes
Canned-chicken shortcut: Stir in 3 cups drained canned chicken at Step 3 and heat 10 minutes. Gluten-free: Use GF enchilada sauce and corn tortillas. Dairy-free: Skip dairy and add avocado for richness. Instant Pot: Cook chicken, sauce, tomatoes, broth, and spices on High Pressure 10 min, quick release, then finish as written.
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