Ingredients
10 oz enchilada sauce, (1 can)
14½ oz tomatoes, (1 can), diced or crushed
15 oz white beans, (1 can), or beans in chili sauce or spicy beans
15 oz black beans, (1 can)
15 oz corn kernels, (1 can)
1½ lb chicken breasts, boneless
2 cups chicken broth
8 oz cream cheese, at room temperature
½ tsp ground cumin
¾ tsp paprika
1 tbsp chili powder
salt and ground black pepper, to taste
sour cream
tortillas, toasted
cilantro, chopped
lime wedges
cheddar cheese, or monterey jack, grated
avocados, sliced, if using
Preparation
Combine all ingredients into your crockpot, except for the cream cheese. Stir everything until evenly incorporated.
Cover and cook mixture on High for 3 to 5 hours, or until chicken shreds easily.
Drain the cooked chicken, transfer it onto your working area, and shred it into a bowl, preferably using two forks. Set aside.
While the sauce is still warm and still inside the crockpot, add your cream cheese and whisk until evenly incorporated.
Return the shredded chicken back into the now creamy sauce. Stir to combine, then season with salt and pepper. Adjust taste accordingly.
Ladle these onto bowls and garnish with cilantro. Serve together with a platter of sour cream, tortillas, lime wedges, grated cheese, and avocados!
