Enchilada Verde Burrito Bowls

Loading...

Ingredients

  • 1 Pound chicken breasts
  • 1 package taco seasoning
  • 1 ounce Large can red enchilada sauce 19
  • 1 ounce jar salsa verde 16
  • 1/2 Red onion diced
  • 1/2 Tsp . garlic minced (can use garlic powder)
  • 1/4 Tsp . salt
  • Hot sauce (to taste optional)
  • 1 ounces Can black beans 15
  • 1 Cup corn (frozen canned or fresh)
  • Hot cooked rice for serving
  • TOPPINGS FOR SERVING : OPTIONAL
  • Shredded cheese
  • Sour cream
  • Diced tomatoes
  • Lettuce
  • Guacamole
  • Black olives

Instructions

  1. Place thawed chicken breasts in bottom of slow cooker.
  2. Place the red onion, corn, black beans, and taco seasoning on top of chicken.
  3. Whisk together the red enchilada sauce, salsa verde, garlic, hot sauce, and salt and pour over the rest
  4. of the ingredients in the slow cooker.
  5. Cook on low for 6-8 hours or high for 4-5 hours.
  6. Before serving, turn crock pot to warm and shred chicken.
  7. (I like to shred using my hand mixer, but two forks will work).
  8. Serve over rice, or in a bowl with tortillas on the side with your toppings of choice.
Loading...