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Chef's Choice Enchilada Dump

ChickenSlow CookerTex-Mex

Time: 4 hours 5 minutes

Yield: 6 servings

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About

When the chef in your house needs a night off (ahem, you), you know what dish to turn to. Chef's Choice Enchilada Dump is taste-test-approved, with its Tex-Mex sauciness and all the veggies and chicken tossed together, but better yet, it's process-approved, too. Meaning, you can highly applaud how you quite literally dump everything into your slow cooker, give it a nice stir, and then, voila! Even when you're not trying your hardest, you can't be beat, and that's what Chef's Choice Enchilada Dump is here for!

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Ingredients

  • 1 pound chicken breast, boneless and skinless, diced
  • salt, to taste
  • pepper, to taste
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can sweet corn, drained
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 1 (20-ounce) can enchilada sauce
  • 10 tortillas, cut into strips
  • 1 cup Mexican blend cheese, shredded
  • avocado, to taste, sliced, for garnish

Directions

Step 1 -In a slow cooker, add the chicken pieces and season with the salt and the pepper.

Step 2 -Add the black beans, the sweet corn, the green bell pepper, the red bell pepper, and the onion to the chicken and mix to combine.

Step 3 -Pour the enchilada sauce over the chicken mixture and stir to combine.

Step 4 -Cover the slow cooker and cook the chicken mixture on high heat for 3 hours or on low heat for 7 hours.

Step 5 -Add the tortilla strips and the cheese to chicken mixture, cover the slow cooker, and cook for 1 hour.

Step 6 -Serve garnished with the avocado slices.

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