This is a fun, family pleasing recipe! There are several different versions of it floating around but this is mine. If you like my Chicken Enchilada Dip, then you are going love this! It is so easy to make, there's no prep work involved. Throw everything in the crock pot & let it go...Perfect for busy weeknight dinners!
2 Large or 3 Small Boneless & Skinless Chicken Breasts
1, 10 oz can Red Enchilada Sauce
4 oz (1/2 block) Cream Cheese
8 oz (1/2 jar) Salsa
1, 15.25 oz can Black Beans, drained
1 1/2 cup Frozen Corn
Directions:
Spray the inside of a crock pot with nonstick spray. (I'm not sure that this is necessary but I do it.) Pour 1/2 of the can of Enchilada sauce in the bottom. Place the chicken breasts inside (I even put them in frozen!)
Then pour the rest of the sauce over the chicken. This is the enchilada sauce that I usually use. If you like spicy, get the medium or hot!
Place the cover on & turn the crock pot on.
The following will depend on the type of crock pot that you use. One of mine is medium sized & just has ON & OFF. No low, high, etc. With that one I cook the chicken in the enchilada sauce for about 4 hours. With my other, larger, crock pot; I would cook it on low for about 8 hours or high for 4. Once the chicken is fully cooked, you can easily shred with a fork. I stick a fork or a silicone spatula in the crock pot & just break it apart. Then add in the cream cheese, salsa, black beans, & corn. Stir to combine. Cover & continue to cook 45 minutes or so.
I serve it over my Mexican Rice.
We love to top it off with my Tomato & Avocado Salad!!
This makes 4-6 servings, depending on how you choose to serve it.
