1 can 4.5 oz Old El Paso chopped mild green chiles
1.5 lbs boneless chicken breast
1 can black beans drained and rinsed
1 bag 12 oz frozen corn, thawed, drained
Instructions
Spray 4- to 5-quart slow cooker with cooking
spray. In cooker, mix broth, enchilada sauce and
chiles. Place chicken into enchilada sauce
mixture; spoon sauce over chicken.
Cook on Low heat setting 7 to 8 hours.
Shred Chicken. Stir beans and corn into mixture
in cooker. Increase heat setting to High. Cover;
cook 5 to 10 minutes longer. Cook until thoroughly
heated.
If desired, top each serving with shredded Mexican
cheese blend, chopped fresh cilantro and crushed
tortilla chips. Diced white onions are great too!
Originally Submitted
10/20/2015
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You can add this Slow-Cooker Chicken Enchilada recipe to your own private DesktopCookbook.