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Enchilada Verde Burrito Bowls
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
8
Author
Nichole
Ingredients
1
Pound
chicken breasts
1
package taco seasoning
1
ounce
Large can red enchilada sauce
19
1
ounce
jar salsa verde
16
1/2
Red onion
diced
1/2
Tsp
. garlic
minced (can use garlic powder)
1/4
Tsp
. salt
Hot sauce (to taste
optional)
1
ounces
Can black beans
15
1
Cup
corn (frozen
canned or fresh)
Hot cooked rice
for serving
TOPPINGS FOR SERVING :
OPTIONAL
Shredded cheese
Sour cream
Diced tomatoes
Lettuce
Guacamole
Black olives
Instructions
Place thawed chicken breasts in bottom of slow cooker.
Place the red onion, corn, black beans, and taco seasoning on top of chicken.
Whisk together the red enchilada sauce, salsa verde, garlic, hot sauce, and salt and pour over the rest
of the ingredients in the slow cooker.
Cook on low for 6-8 hours or high for 4-5 hours.
Before serving, turn crock pot to warm and shred chicken.
(I like to shred using my hand mixer, but two forks will work).
Serve over rice, or in a bowl with tortillas on the side with your toppings of choice.