Description
Description A comforting and flavorful casserole made with shredded chicken, enchilada sauce, cheese, and tortillas, all cooked effortlessly in a slow cooker.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can enchilada sauce
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 2 cups shredded cheese
- 6 tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
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Instructions
- In your slow cooker, combine shredded chicken, enchilada sauce, corn, black beans, cumin, chili powder, salt, and pepper. Mix until well incorporated.
- Layer half of the tortilla strips on top of the mixture in the slow cooker, followed by half of the shredded cheese.
- Add a second layer with the remaining tortilla strips and top with the rest of the cheese.
- Cover and cook on low for 4-6 hours.
- Serve warm with optional toppings like cilantro or avocados.
Notes
- Notes
- For best flavor, store leftovers in an airtight container and consume within 3-4 days. For longer storage, freeze and reheat safely.