Description
A simple, healthy crockpot chicken enchilada casserole packed with flavor and easy to prepare.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 6 corn tortillas, cut into strips
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add black beans, corn, and enchilada sauce over the chicken.
- Sprinkle cumin, chili powder, garlic powder, and salt on top.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the chicken using two forks.
- Layer tortilla strips and shredded cheese over the mixture.
- Cover and cook for another 15 minutes until cheese melts.
- Serve warm with optional toppings.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra spice, add diced jalapeños.
- Swap corn tortillas for flour tortillas if preferred.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican