Easy Deconstructed Enchiladas

Name: Easy Deconstructed Enchiladas
Ingredients: 1- 1/2 pound Boneless Skinless Chicken (about 3 Large Breasts); 2 cloves Garlic, Minced; 1 whole Onion, Diced; 1 Tablespoon Ground Cumin; 2 Tablespoons Chili Powder; 1 can (28 Oz. Size) Enchilada Sauce; 1 package Grated Cheese (however Much Or Little You Like!); 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; 1 can (15 Oz. Size) Corn, Drained And Rinsed; 1 package Tortillas (10-12 Count)

10 ingredients

7 steps

Ingredients

1- 1/2 pound Boneless Skinless Chicken (about 3 Large Breasts)
2 cloves Garlic, Minced
1 whole Onion, Diced
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder
1 can (28 Oz. Size) Enchilada Sauce
1 package Grated Cheese (however Much Or Little You Like!)
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
1 can (15 Oz. Size) Corn, Drained And Rinsed
1 package Tortillas (10-12 Count)

Directions

1

Put the garlic, onion, cumin, chili powder, and chicken breasts into a 3-quart crockpot.
2

The order doesnt matter.
3

Pour the enchilada sauce over it all so that the chicken is covered.
4

Turn the crockpot on to low for 8 hours or high for 4 hours.
5

When youre ready to eat, shred the chicken.
6

I do this by holding the breasts with tongs and using a fork to break them up.
7

Serve the chicken on tortillas with a scoop of black beans, a scoop of corn, and cheese.