Ingredients
Method
- Gather all ingredients to make sure you have everything on hand.
- Combine chicken thighs, black beans, corn, onion, garlic, salt, pepper, and cumin in a 3 ½- to 4-quart slow cooker. Pour the enchilada sauce over the top.
- Cover and cook on High for 3–4 hours or Low for 6–7 hours. This is the perfect time to tackle other tasks or just relax.
- Shred the chicken directly in the slow cooker using two forks. This step couldn’t be easier with how tender the chicken becomes.
- Stir in half the cheese and the tortilla pieces, making sure everything is evenly mixed. Top with the remaining cheese.
- Cover and cook on High for an additional 30 minutes, just until the tortillas are soft and the cheese is melted.
- Serve hot and garnish with shredded lettuce, fresh tomato, green onion, and a dollop of sour cream for the full enchilada experience.
Notes
Pro Tip: If you're shopping for a slow cooker, look for one with a timer and keep-warm function. It'll make your life even easier!
