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Cheesy Chicken Enchilada Casserole
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 (10 oz) can red enchilada sauce
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 small onion, diced
  • 8 corn tortillas, torn into bite-size pieces
  • 2 cups shredded cheddar cheese
  • 1 tsp chili powder
  • Salt and pepper to taste

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker and sprinkle with salt, pepper, and chili powder.
  • Add the diced onion, black beans, and frozen corn on top of the chicken.
  • Pour the enchilada sauce evenly over the ingredients.
  • Scatter half of the torn tortillas and half of the shredded cheese over the sauce layer.
  • Repeat the layers with the remaining tortillas and cheese.
  • Cover and cook on low for 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
  • Shred the chicken directly in the slow cooker and stir everything together so the sauce coats all the ingredients before serving.

Notes

Stir the casserole once more after shredding the chicken to help the melted cheese bind the layers. Leftovers keep well in the fridge for three days and reheat nicely in the microwave with a splash of water to loosen the sauce. For a milder version, swap the red enchilada sauce for a green one.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board