Cooked - Slow Cooker Chicken Enchilada Casserole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Chicken Enchilada Casserole

6.0

1 pound skinless, boneless chicken thighs

1 (15-ounce) can black beans, rinsed and drained

1 cup frozen whole kernel corn

½ cup finely chopped onion

2 cloves garlic, minced

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground cumin

2 (10-ounce) cans medium red enchilada sauce

1 (8-ounce) package shredded Mexican blend cheeses, divided

8 (6-inch) corn tortillas, cut in 1-inch pieces

Shredded iceberg or romaine lettuce

Chopped fresh tomato

Chopped green onion

Sour cream

Gather all ingredients.
Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 ½- to 4-quart slow cooker. Cover with enchilada sauce.
Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.
Shred chicken in the slow cooker using two forks.
Stir in half the cheese and the tortillas. Top with remaining cheese.
Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.
Top servings with lettuce, tomato, green onion, and sour cream.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 2 weeks ago

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