Description
A healthy and flavorful crockpot dish that combines tender chicken with creamy enchilada sauce for an easy family meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup low-fat Greek yogurt
- 1 cup enchilada sauce
- 1 cup shredded low-fat cheddar cheese
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 6 whole wheat tortillas
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Place chicken breasts in the crockpot.
- Mix yogurt, enchilada sauce, and spices in a bowl.
- Pour sauce mixture over chicken.
- Cook on low for 6 hours or high for 4 hours.
- Shred chicken with two forks.
- Layer tortillas, chicken mixture, beans, corn, and cheese.
- Repeat layers and cook for 30 more minutes.
Notes
- You can use corn tortillas for gluten-free option.
- Add jalapeños for extra heat.
- Store leftovers in fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican