Description
A comforting and flavorful casserole made with shredded chicken, enchilada sauce, cheese, and tortillas, all cooked effortlessly in a slow cooker.
Ingredients
Scale
- 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
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
For best flavor, store leftovers in an airtight container and consume within 3-4 days. For longer storage, freeze and reheat safely.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg
Keywords: crockpot, casserole, chicken enchiladas, slow cooker, Mexican food