Crockpot Chicken Enchilada Casserole

Name: Crockpot Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 240 min
Total time: 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs boneless skinless chicken breast; 30 oz enchilada sauce; 1 can green chiles; 1 can black beans; 1 small onion; 1 cup shredded Mexican cheese; 8 corn tortillas; Toppings: cilantro

10 mins prepServes 6

Tender chicken, cheesy goodness, the delicious flavors of chicken enchiladas - say less! This Crockpot Chicken Enchilada Casserole is the perfect slow cooker meal to try for dinner tonight.

6 servings

What you need

1 ½ lb skinless boneless chicken breast

30 oz enchilada sauce, I used El Paso brand

1 green chile

1 black beans

1 spring onion, diced

1 cup shredded mexican cheese blend

8 corn tortilla, cut into strips

1 cilantro, avocado, greek yogurt, sour cream, jalapenos

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Instructions


0 Gather all the ingredients.
1 Put the chicken breast, enchilada sauce, green chiles, black beans, and onion into the crockpot.
2 Cook on high for 4 hours (or low for 8 hours) until the chicken is cooked through.
3 Shred the chicken using 2 forks. Mix well.
4 Add the cut tortilla strips & 1/2 of the cheese to the crockpot, stir, and top with the remaining shredded cheese.
5 Add the lid and let cook for 30 minutes, until the cheese is melted.
6 Serve with cilantro, avocado, jalapenos, greek yogurt, or optional toppings.
7 Enjoy!

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Crockpot Chicken Enchilada Casserole

What you need

Instructions

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