Crock Pot Chicken Enchiladas

Ingredients

1/2 Onion, finely chopped

1 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

1 can (19 oz) red enchilada sauce

1 can (28 oz) fire-roasted diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

2 lb. boneless, skinless chicken breasts, cut into thirds

2 1/2 c. chicken broth

1/3 c. cheddar cheese, plus more for serving

1/4 c. heavy cream

Sour cream, for serving

Chopped cilantro, for serving

Sliced lime, for serving

Crushed tortilla chips, for serving

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Directions

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired