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Slow Cooker Chicken Enchilada Casserole
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- #122921
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
9 corn tortillas (6 inch size)
1 can (12 to 16 ounce size) whole kernel corn with peppers, drained
2 cups cooked diced chicken
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1 can (4 ounce size) chopped green chile peppers, mild
2 cups shredded Mexican blend cheese or mild Cheddar cheese
2 cans (10 ounce size) enchilada sauce
1 can (15 ounce size) black beans, rinsed and drained
guacamole
sour cream
directions
Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese.
Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce.
Cover and cook on low setting for 5-6 hours. Serve with guacamole and sour cream.
added by
CookingRoxanne7
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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