Crockpot Chicken Enchilada Casserole

1.5 lbs boneless skinless chicken breast

30 oz enchilada sauce (I used El Paso brand)

1 can green chiles

1 can black beans

1 small onion (diced)

1 cup shredded Mexican cheese

8 corn tortillas (cut into strips)

Toppings: cilantro, avocado, greek yogurt, sour cream, jalapenos

Gather all the ingredients.
Put the chicken breast, enchilada sauce, green chiles, black beans, and onion into the crockpot.
Cook on high for 4 hours (or low for 8 hours) until the chicken is cooked through.
Shred the chicken using 2 forks. Mix well.
Add the cut tortilla strips & ½ of the cheese to the crockpot, stir, and top with the remaining shredded cheese.
Add the lid and let cook for 30 minutes, until the cheese is melted.
Serve with cilantro, avocado, jalapenos, greek yogurt, or optional toppings.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h