This Crockpot Chicken Enchilada Casserole is an easy, flavor-packed meal that brings all the comfort of enchiladas with minimal effort. Tender shredded chicken is slow-cooked in a rich enchilada sauce, layered with cheese, and finished to melty perfection.
Ingredients
2 large chicken breasts
2 cups red enchilada sauce
1 cup black beans, drained and rinsed
1 cup corn kernels
1 small onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
2 cups shredded Mexican blend cheese
1/2 cup mozzarella cheese, shredded
6 small corn tortillas, cut into strips
2 tablespoons fresh cilantro, chopped
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