I made this chicken, tomato, black bean, and corn dish in the crock pot yesterday and decided to serve on top of multi grain tortilla chips. Not only was it a low fat alternative to delicious mexican food, it was also incredibly fast and easy.
- 2 lbs chicken breasts
- 1 can black beans, drained and rinsed
- 1 can Mexican corn
- 1 can diced tomatoes, low sodium
- 1/2 jar medium salsa
- 1/2 packet of dry enchilada sauce mix
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 avocado
- 1 bag reduced fat Mexican cheese
Put everything into the bottom of the crock pot and stir except for the chicken and salsa. Once the other ingredients are mixed together, place your chicken on top and then top with the salsa. If you are going to put it in the crock pot before you leave for work in the morning, you can just set the timer onto the warm button for 6-8 hours. If you are going to put it in around 1/2 pm, then I set mine on low for 4 hours and then warm for another 1-2 hours. Shred the chicken throughout the cooking time if you are home. If you are not home for the cooking, then just shred the chicken before you serve. Serve on a plate along side 1 serving of multi grain tortilla chips, 2 TBsp of avocado, and 2 Tbsp reduced fat Mexican cheese.