Ingredients
2chicken breasts,boneless, skinless
2cupsenchilada sauce
1cupfrozen corn,fresh or canned
1canblack beans,drained, rinsed
4ozgreen chiles,(1 can), diced
2cupssalsa
2cupssharp cheddar cheese,divided
sour cream
cilantro
Preparation
Add the chicken, enchilada sauce, corn, black beans, salsa, green chiles and 1½ cups of sharp cheddar cheese to the slow cooker. Cook on Low for 4 hours.
Uncover and shred chicken with two forks.
Top with remaining cheese. Cover and let cook for an additional 10 minutes until the cheese is melted.
Uncover, sprinkle with cilantro and top with sour cream and more salsa or tomatoes.
Serve with chips, and enjoy!
