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Savor the Comfort of Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 can 10 oz red enchilada sauce
  • 1 cup diced onion
  • 2 cups black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 2 cups shredded cheese cheddar or Mexican blend
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Tortilla chips for layering and topping

Method
 

  1. Place chicken breasts at the bottom of the crockpot.
  2. Add diced onion, beans, and corn on top of the chicken.
  3. Pour the enchilada sauce over the chicken and veggies.
  4. Sprinkle chili powder, cumin, salt, and pepper on top.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Once cooked, shred the chicken with two forks.
  7. Stir in half of the shredded cheese until melted, then top with remaining cheese.
  8. Cover and cook for an additional 30 minutes until cheese is bubbly.
  9. Serve with tortilla chips for added crunch.