1.25 oz. packet taco seasoning mix
2 cups sharp cheddar cheese, shredded, divided
1 cup canned black beans, rinsed and drained
10 oz. can mild enchilada sauce
Green onions, chopped
1 ripe avocado, peeled, pitted, and sliced
Sour cream (optional)
1 box of Spanish or Mexican rice
Roll each piece of chicken in the taco seasoning, coating evenly. Place into the crock pot.
Top each piece of chicken with 1/2 cup of cheese. Add beans to crock pot. Slowly pour the enchilada sauce over the top.
Cook on LOW for 6 hours, or until chicken is tender and no longer pink. Serve the chicken over Spanish or Mexican rice. Spoon sauce and beans over top. Garnish with green onions, sliced avocado, and sour cream, prior to serving.
Tip: You can also serve the meat and bean mixture (sliced or cubed) in a warm flour tortilla, with any of your favorite taco toppings!
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