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Crockpot Chicken Enchilada Casserole Recipe

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Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 2 10 oz cans red enchilada sauce
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained
  • 1 10 oz can diced tomatoes with green chilies, undrained
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon taco seasoning
  • 8 small corn or flour tortillas torn into pieces
  • 2 cups shredded Mexican blend or cheddar cheese
  • Fresh cilantro chopped, for topping
  • Sliced green onions for topping

Method
 

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add the enchilada sauce, diced tomatoes with green chilies, black beans, corn, onion, garlic, and taco seasoning. Stir to combine around the chicken.
  3. Cover and cook on low for 6 hours or high for 3 to 4 hours, until the chicken shreds easily.
  4. Remove the chicken, shred with two forks, and return it to the slow cooker.
  5. Stir in the torn tortilla pieces.
  6. Top with shredded cheese, cover, and cook another 10 to 15 minutes until melted.
  7. Top with cilantro and green onions before serving.