Description
Tender chicken simmers in a chorus of enchilada sauce and spices, mingling with beans, corn, and tortillas until every forkful is crowned with melted cheese and bright cilantro notes.
Ingredients
- 1.5 pound boneless skinless chicken breasts
- 15 ounce can enchilada sauce
- 15 ounce can black beans drained and rinsed
- 15 ounce can corn drained
- 1 cup low sodium chicken broth
- 8 whole wheat tortillas cut into strips
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup reduced fat shredded cheddar cheese
- 1 cup reduced fat shredded mozzarella cheese
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- 1/2 cup plain Greek yogurt optional for serving
Instructions
- Spray the inside of the slow cooker with nonstick cooking spray.
- Place chicken breasts into the cooker then pour in enchilada sauce and chicken broth.
- Sprinkle cumin, chili powder, oregano, salt and black pepper over the chicken.
- Add black beans, corn, onion, garlic and bell pepper then stir to combine.
- Cover and cook on low for 4 to 5 hours until the chicken is fully cooked and tender.
- Remove chicken onto a plate, shred with two forks then return shredded chicken to the cooker.
- Stir in tortilla strips and half of the cheddar and mozzarella cheeses.
- Cover and cook on high for 15 minutes to heat the tortillas and melt the cheese.
- Sprinkle remaining cheeses on top, cover and cook for another 5 minutes until melted.
- Squeeze lime juice over the top and garnish with cilantro then serve with Greek yogurt if desired.
Notes
- You can swap chicken with turkey breast for variation.
- Store leftovers in an airtight container in the refrigerator up to three days.
- Add sliced jalapenos or a dash of hot sauce for extra heat.
- For a creamy twist stir in additional Greek yogurt before serving.