Main Dishes

Southwest Chicken Enchiladas

186

Get that shredded chicken ready, because we\\\'re going to combine it with some of my favorite Southwest mix-ins like black beans, corn and green chiles, then smother the flour tortillas with lots of salsa verde and cheese to make the yummiest of all comfort meals around!

2 large boneless ( skinless chicken breasts )
3 c. chicken broth
1 tsp. minced garlic
1 c. sweet corn kernels ( canned, frozen, or fresh )
1 can (15 oz.) black beans ( rinsed and drained )
1 can (10 oz.) red enchilada sauce
1 Tbsp. brown sugar
1 c. sour cream ( must use full fat )
3 oz. cream cheese ( full fat )
6 oz. green chiles ( canned or fresh roasted )
Green Salsa for topping ( I like chunky )
2 c. shredded Monterey Jack Cheese ( separated )
Cilantro for garnish
Flour Tortillas
Cook chicken breasts in crockpot with chicken broth and garlic on high 4 hours (mine were frozen). Remove chicken from crockpot and shred it. If using fresh, check sooner to ensure it doesn\\\'t dry out. ...
See the full directions on my site
Nutritions

Calories
6112

Sodium
10988mg
457% DV

Fat
281g
432% DV

Protein
329g
659% DV

Carbs
539g
183% DV

Fiber
108g
435% DV