Name: Cheesy Slow Cooker Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 2 cups enchilada sauce; 1 can black beans, drained and rinsed; 1 cup corn, frozen or canned; 1 cup shredded cheese, any variety; 6 corn tortillas, cut into strips; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste

Ingredients

Scale

2 cups shredded cooked chicken
2 cups enchilada sauce
1 can black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup shredded cheese, any variety
6 corn tortillas, cut into strips
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

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Instructions

Spread a bit of enchilada sauce on the bottom of the slow cooker.
In a large bowl, mix the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper until well combined.
Place a layer of tortilla strips over the sauce in the slow cooker, followed by half of the chicken mixture and a sprinkle of cheese.
Pour more enchilada sauce over this layer and repeat the process until all ingredients are used, finishing with a layer of tortillas and cheese on top.
Cover and cook on low for 4-6 hours, or until heated through and cheese is melted.
Allow to cool slightly before serving.

Notes

Use leftovers or rotisserie chicken for extra flavor. You can customize the heat by adding jalapeños or hot sauce.

Author: soukaina
Prep Time: 15
Cook Time: 300
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican
Diet: Meat