Description
A comforting meal that combines tender chicken, beans, corn, and cheese layered with tortillas, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 10 small corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, enchilada sauce, salsa, cumin, chili powder, salt, and pepper. Stir well until everything is evenly mixed.
- Layer half of the tortilla strips in the bottom of the crockpot.
- Spoon half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.
- Repeat the layers, finishing with a layer of cheese on top.
- Cover and cook on low for 4-6 hours until heated through and the cheese is melted and bubbly.
- Serve warm, garnished with fresh cilantro if desired.
Notes
Use rotisserie chicken for convenience. Adjust spice levels as preferred.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 730mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 70mg