When the chef in your house needs a night off (ahem, you), you know what dish to turn to. Chef’s Choice Enchilada Dump is taste-test-approved, with its Tex-Mex sauciness and all the veggies and chicken tossed together, but better yet, it’s process-approved, too. Meaning, you can highly applaud how you quite literally dump everything into your slow cooker, give it a nice stir, and then, voila! Even when you’re not trying your hardest, you can’t be beat, and that’s what Chef’s Choice Enchilada Dump is here for!
Ingredients
- 1 pound chicken breast, boneless and skinless, diced
- salt, to taste
- pepper, to taste
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) can sweet corn, drained
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 1 (20-ounce) can enchilada sauce
- 10 tortillas, cut into strips
- 1 cup Mexican blend cheese, shredded
- avocado, to taste, sliced, for garnish
Directions
Step 1 –In a slow cooker, add the chicken pieces and season with the salt and the pepper.
Step 2 –Add the black beans, the sweet corn, the green bell pepper, the red bell pepper, and the onion to the chicken and mix to combine.
Step 3 –Pour the enchilada sauce over the chicken mixture and stir to combine.
Step 4 –Cover the slow cooker and cook the chicken mixture on high heat for 3 hours or on low heat for 7 hours.
Step 5 –Add the tortilla strips and the cheese to chicken mixture, cover the slow cooker, and cook for 1 hour.
Step 6 –Serve garnished with the avocado slices.
