Description
Discover how to make a delicious Crockpot Chicken Enchilada Casserole with this easy recipe! Perfect for a flavorful and hassle-free meal.
Ingredients
- 454 g boneless chicken thighs
- 1 (425 g) can black beans, rinsed and drained
- 1 cup (240 ml) frozen whole kernel corn
- 1 cup (120 g) finely chopped onion
- 2 cloves garlic, minced
- 1/2 tsp (2.5 ml) salt
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) ground cumin
- 2 (284 g) cans medium red enchilada sauce
- 2 cups (226 g) shredded Mexican blend cheeses, divided
- 8 (15 cm) corn tortillas, cut in 2.5 cm pieces
- Shredded iceberg or romaine lettuce
- Chopped fresh tomato
- Chopped green onion
- Sour cream
Instructions
- Collect all necessary items.
- Place the chicken, beans, corn, onion, garlic, salt, pepper, and cumin into a slow cooker with a capacity of 3 1/2 to 4 quarts. Pour the enchilada sauce over the mixture.
- Secure the lid and set to cook for 3 to 4 hours on High or 6 to 7 hours on Low.
- Use two forks to pull apart the chicken directly in the slow cooker.
- Mix in half of the cheese along with the tortilla pieces. Sprinkle the remaining cheese on top.
- Replace the lid and cook on High for an additional 30 minutes until the tortillas soften and the cheese is melted.
- Serve with lettuce, tomato, green onion, and a dollop of sour cream on top.
