Name: Slow Cooker Chicken Enchiladas
Ingredients: 4 frozen boneless, skinless chicken breasts; 1 can (15.2 oz) whole kernel sweet corn, drained, rinsed; 1 can (15 oz) black beans, drained, rinsed; 1 can (10 oz) enchilada sauce (mild, med or spicy); 2 tbsp taco seasoning mix (mild, med or spicy); 2 cups shredded Mexican cheese blend; 8 corn or flour tortillas; *** favorite fixins: sour cream, guacamole, etc.

4 frozen boneless, skinless chicken breasts

1 can (15.2 oz) whole kernel sweet corn, drained, rinsed

1 can (15 oz) black beans, drained, rinsed

1 can (10 oz) enchilada sauce (mild, med or spicy)

2 tbsp taco seasoning mix (mild, med or spicy)

2 cups shredded Mexican cheese blend

8 corn or flour tortillas

*** favorite fixins: sour cream, guacamole, etc.

Spray slow cooker w/ nonstick cooking spray.

Add chicken to slow cooker. Sprinkle chicken w/ taco seasoning then pour in corn, beans and enchilada sauce.

Cover and cook about 8 hours or chicken cooked through.

Add 1 cup cheese and stir, breaking up chicken (it should be tender enough.)

Serve w/ tortillas, additional cheese and favorite toppings

Ingredients