Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken breasts
- 1 cup (240 ml) salsa
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (150 g) corn kernels, frozen or canned
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1/2 tsp (2 g) garlic powder
- 8 small tortillas
- 1 cup (100 g) shredded cheese (cheddar or Mexican blend)
- 1/2 cup (120 ml) sour cream
- Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts in the slow cooker and add salsa, black beans, corn, cumin, chili powder, and garlic powder. Stir to combine.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken using two forks and stir in the sour cream.
- Warm the tortillas and fill each with the chicken mixture. Roll them up and place seam-side down in a serving dish.
- Top with shredded cheese and let it melt. Garnish with fresh cilantro if desired, and serve.
Notes
- For a spicier kick, add diced jalapeños to the slow cooker.
- Feel free to use whole wheat tortillas for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken enchiladas, easy recipe, comfort food