Ingredients
Scale
- 1.5 lbs boneless skinless chicken breast
- 30 oz enchilada sauce I used El Paso brand
- 1 can green chiles
- 1 can black beans
- 1 small onion diced
- 1 cup shredded Mexican cheese
- 8 corn tortillas cut into strips
- Toppings: cilantro avocado, greek yogurt, sour cream, jalapenos
Instructions
- Gather all the ingredients.
- Put the chicken breast, enchilada sauce, green chiles, black beans, and onion into the crockpot.
- Cook on high for 4 hours (or low for 8 hours) until the chicken is cooked through.
- Shred the chicken using 2 forks. Mix well.
- Add the cut tortilla strips & ½ of the cheese to the crockpot, stir, and top with the remaining shredded cheese.
- Add the lid and let cook for 30 minutes, until the cheese is melted.
- Serve with cilantro, avocado, jalapenos, greek yogurt, or optional toppings.
- Enjoy!