Description
Discover how to make a delicious and satisfying Hearty Crockpot Chicken Enchilada Casserole that your whole family will love. Perfect for busy weeknights!
Ingredients
- 454 g boneless, skinless chicken thighs
- 1 can (425 g) kidney beans, rinsed and drained
- 1 cup (240 ml) frozen whole kernel corn
- 1/2 cup (120 ml) finely chopped onion
- 2 cloves garlic, minced
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground cumin
- 2 cans (568 ml total) medium red enchilada sauce
- 2 cups (225 g) shredded cheese (Cheddar), divided
- 8 (6-inch) corn tortillas, cut in 1-inch pieces
- Shredded iceberg or romaine lettuce
- Chopped fresh tomato
- Chopped green onion
- Plain yogurt
Instructions
- Collect all necessary items.
- In a 3 1/2- to 4-quart slow cooker, mix the chicken, beans, corn, onion, garlic, salt, pepper, and cumin. Pour the enchilada sauce on top.
- Secure the lid and let it cook for 3 to 4 hours on High or 6 to 7 hours on Low.
- Use two forks to tear apart the chicken within the slow cooker.
- Incorporate half of the cheese and the tortilla pieces, then sprinkle the remaining cheese on top.
- Close the lid and cook on High for an additional 30 minutes, until the tortillas are tender and the cheese has melted.
- Before serving, garnish with lettuce, tomato, green onion, and a dollop of plain yogurt.
Notes
- For a lighter option, use low-fat cheese and Greek yogurt instead of regular cheese and plain yogurt.
- Add a diced jalapeño or a sprinkle of cayenne pepper for extra spiciness.
- Try different beans like black beans or pinto beans for a unique twist in flavor.
