Ingredients
Scale
- 3 cups cooked, shredded chicken
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 can black beans, rinsed
- 1 cup chopped onion
- 1 cup chopped bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and sliced jalapenos for garnish
Instructions
- Layer shredded chicken, beans, and vegetables in the crockpot.
- Pour enchilada sauce evenly over the layers.
- Sprinkle cheese on top.
- Cover and cook on low for 4-6 hours.
- Garnish with cilantro and jalapenos before serving.
Notes
- Adjust spice levels by adding more chili powder or jalapenos.
- Serve with rice or tortillas for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg