Ingredients

• 1 pound skinless boneless chicken thighs
• 1 , 15-ounce
• 1 cup corn
• 0.5 cups onion
• 2 cloves garlic
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground cumin
• 2 , 10-ounce
• 1 , 8-ounce
• 8 , 6-inch
• iceberg or Romaine lettuce
• fresh tomato
• chopped green onion
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker. Cover with enchilada sauce.
3. 3 Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.
4. 4 Shred chicken in the slow cooker using two forks.
5. 5 Stir in half the cheese and the tortillas. Top with remaining cheese.
6. 6 Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.
7. 7 Top servings with lettuce, tomato, green onion, and sour cream.

Nutrition per serving