Scale

1½ lbs boneless chicken breasts or thighs

2 cups red enchilada sauce (store-bought or homemade)

1 cup corn (fresh, frozen, or canned)

1 can black beans (drained and rinsed)

1½ cups shredded cheddar or Mexican blend cheese

6 small corn tortillas (cut into strips)

1 tsp cumin

½ tsp garlic powder

Salt and pepper to taste

Optional toppings: sour cream, cilantro, avocado

Add chicken, enchilada sauce, cumin, garlic powder, salt, and pepper to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Shred the chicken in the slow cooker using two forks.

Stir in tortilla strips, corn, black beans, and half the cheese.

Sprinkle remaining cheese on top. Cover and cook for 15–20 more minutes, until melted.

Serve hot with your favorite toppings!