Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 3 tablespoons of sofrito
- 2 tablespoons of low sodium adobo house seasoning
- 1 28 oz can enchilada sauce
- 8 oz shredded Mexican blend cheese divided
- 1 cup sour cream more for serving
- 1 11 oz bag Nacho Cheese Doritos
- 2.5 oz can sliced olives
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can whole kernel corn drained
- cilantro for garnish
Instructions
- Add chicken, sofrito, and adobo to slow cooker and cover with
- enchilada sauce.
- Cook on low 8 hours.
- Shred chicken in slow cooker, and add black beans
- and corn.
- Stir in half cheese and one cup sour cream, stirring
- until combined.
- Crush the Doritos, and add all but one cup to slow
- cooker mixture.
- Top with remaining cheese, olives, and then the
- chips.
- Cover and cook on high about 30 minutes longer,
- or until the cheese has melted.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!