Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • [Salt and pepper to taste]
  • [12 corn tortillas]
  • [2 cups shredded cheese (cheddar or Monterey Jack)]
  • [1 can (10 oz) red enchilada sauce]

Instructions:

  1. In a crock pot, add the chicken breasts.
  2. Pour in the diced tomatoes with green chilies.
  3. Stir in black beans, corn kernels, diced onion, minced garlic, chili powder, cumin, salt and pepper.
  4. Mix everything together gently ensuring that chicken is well coated.
  5. Cover and cook on low for about 6–8 hours or high for 3–4 hours until chicken is tender and fully cooked.
  6. Once cooked , remove chicken from crock pot and shred it using two forks.
  7. Return shredded chicken to the slow cooker; stir to combine with other ingredients.
  8. Preheat your oven to 350°F (175°C).
  9. Grease a large baking dish lightly with oil or cooking spray.
  10. Take one tortilla at a time; spoon about ⅓ cup of filling onto each tortilla then sprinkle some cheese on top if desired.