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| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1-½ pound Boneless Skinless Chicken (about 3 Large Breasts)
- 2 cloves Garlic, Minced
- 1 whole Onion, Diced
- 1 Tablespoon Ground Cumin
- 2 Tablespoons Chili Powder
- 1 can (28 Oz. Size) Enchilada Sauce
- 1 package Grated Cheese (however Much Or Little You Like!)
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 can (15 Oz. Size) Corn, Drained And Rinsed
- 1 package Tortillas (10-12 Count)
Preparation Instructions
Put the garlic, onion, cumin, chili powder, and chicken breasts into a 3-quart crockpot. The order doesn’t matter. Pour the enchilada sauce over it all so that the chicken is covered. Turn the crockpot on to low for 8 hours or high for 4 hours.
When you’re ready to eat, shred the chicken. I do this by holding the breasts with tongs and using a fork to break them up.
Serve the chicken on tortillas with a scoop of black beans, a scoop of corn, and cheese.
