Santa Fe Chicken
Crock pot Santa Fe chicken is full of juicy meat, fresh veggies, a spicy enchilada sauce, and gooey cheese. It's an easy, healthy, and hearty comfort meal.
Servings: 8 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 Tablespoons taco seasoning
- 1 15- ounce can black beans drained and rinsed
- 1 cup corn kernels
- 1 10- ounce can diced tomatoes with green chilies
- 10 ounces enchilada sauce
- 3 green onions thinly sliced
- 1 cup Mexican cheese blend
Instructions
- Season the chicken breasts on both sides with the taco seasoning.1 1/2 pounds boneless, 2 Tablespoons taco seasoning
- Put the beans, tomatoes, corn, green onions, and enchilada sauce in the crock pot. Stir to combine.1 15- ounce can black beans, 1 cup corn kernels, 1 10- ounce can diced tomatoes with green chilies, 10 ounces enchilada sauce, 3 green onions
- Place the chicken breasts on top of the mixture. Put the lid on, and cook on low for 3-4 hours.
- After the meat is done cooking, remove the chicken from the crock pot, and use 2 forks to shred it.
- Return the chicken to the slow cooker, and stir to combine all the ingredients.
- Sprinkle the shredded cheese all over the mixture, then put the lid back on the crock pot. Let it sit for 5 minutes so the cheese can melt.1 cup Mexican cheese blend
- Serve hot in tacos, burritos, quesadillas, or over rice.
Notes
- Store leftovers in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
- Reheat on the stove over medium heat, in the microwave in 30-second increments, or in a 350F oven for 15 minutes.
- For best results, use Homemade Taco Seasoning and Homemade Enchilada Sauce.
Nutrition
Calories: 306kcal | Carbohydrates: 23g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 86mg | Sodium: 893mg | Fiber: 6g | Sugar: 4g
