Instructions
Step 1 Place chicken breasts in the crockpot and season with salt, pepper, chili powder, cumin, and paprika. /nStep 2 Add diced onion, garlic, black beans, corn, and enchilada sauce over the chicken. /nStep 3 Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender. /nStep 4 Remove the chicken, shred it using two forks, and return it to the crockpot. /nStep 5 Stir in tortilla strips and half of the shredded cheese. /nStep 6 Sprinkle the remaining cheese on top, cover, and cook for an additional 15–20 minutes until melted. /nStep 7 Garnish with fresh cilantro and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or broth if needed.
This casserole also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
For best flavor and texture, serve fresh and hot.
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