Slow Cooker Chicken Enchilada Dip

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 can Black beans
  • 1 cup Corn, frozen
  • 1 4 ounce can Green chiles
  • 1 Sour cream and cilantro

• Condiments

  • 2 cups Salsa

• Dairy

  • 2 cups Cheddar cheese, sharp

• Prepared

  • 2 cups Enchilada sauce

Found on dinnerthendessert.com

Description

Ingredients

• 2 boneless skinless chicken breasts
• 2 cups enchilada sauce
• 1 cup frozen corn (or fresh or canned)
• 1 can black beans (drained and rinsed)
• 1 4 ounce can of diced green chiles
• 2 cups salsa
• 2 cups sharp cheddar cheese, divided
• sour cream and cilantro, optional for topping

Directions

• Add the chicken, enchilada sauce, corn, black beans, salsa, green chiles and 1½ cups of sharp cheddar cheese to the slow cooker.
• Cook on low for 4 hours.
• Uncover and shred chicken with two forks (its okay if the cheese gets mixed in here)
• Top with last ½ cup of cheese.
• Cover and let cook an additional 10 minutes until the cheese is melted.
• Uncover, sprinkle with cilantro and top with sour cream and more salsa or tomatoes before serving.