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Chicken and black bean enchilada over rice! Ingredients 2 pounds boneless, skinless chicken breasts 2 cups red enchilada sauce 2 cup canned black beans, drained and rinsed 1 cup frozen corn kernels 1 cup shredded Mexican blend or cheddar cheese, divided 1 small yellow onion, finely chopped (about 1 cup) 1/2 teaspoon kosher salt, or to taste 1/2 teaspoon ground cumin (optional, for extra warmth) Fresh cilantro and lime wedges, for serving (optional) Directions Pour all of the ingredients into the crockpot. Cover and cook on High for 3-4 hours or on Low for 4-6 hours. If needed, you can stretch the cooking time to 6-8 hours on Low. Once tender, remove the chicken and shred it with two forks, or use a stand mixer with a paddle attachment for quicker shredding. Return the shredded chicken to the slow cooker and stir. Add the sliced tortillas into the mixture and gently fold everything together for even distribution. Sprinkle the remaining cheese on top, cover, and cook for an additional 20-30 minutes until the cheese is melted and everything is heated through. If desired, stir in the cream cheese during the last phase of cooking for a richer dish. Serving Once ready, garnish with freshly chopped cilantro, serve warm, and enjoy!