Ingredients
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1 ½ pounds boneless skinless chicken breast or chicken thighs
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1 packet Siete mild taco seasoning
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12 ounces red enchilada sauce
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1 can corn rinsed and drained
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1 can black beans rinsed and drained
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8 Siete almond flour tortillas
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1 cup shredded cheddar cheese
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Optional toppings Fresh cilantro sliced jalapeños, a dollop of sour cream or low fat greek yogurt, or a squeeze of lime juice.
Directions
1
Layer it up - Place your chicken breast or thighs in the bottom of your slow cooker. Add in the taco seasoning, enchilada sauce, corn, and black beans. Give it a little stir so the chicken is coated in all that flavor.
2
Cook - Cover and cook on high for 2-4 hours or on low for 5-6 hours, depending on how hot your slow cooker runs.
3
Shred, add tortillas and cheese - Once the chicken reaches an internal temperature of 165°F, shred it right in the pot. About 10 minutes before serving, slice your tortillas into strips and stir them into the mixture. Sprinkle the shredded cheddar cheese on top, cover, and cook for another 5-10 minutes until melted and gooey.
4
Garnish & serve - Top with jalapeños, fresh cilantro, lime juice, or a dollop of sour cream. Serve hot and dig in!
