Crock Pot Chicken Enchilada Casserole
A flavorful and easy-to-make casserole combining shredded chicken, black beans, corn, tortillas, and cheese, all cooked in a slow cooker for a hearty family meal.
Ingredients
Casserole Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken works well.
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed Reduces sodium content.
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 pieces corn tortillas, cut into strips Use as base layers.
Spices
- 1 tsp chili powder
- 1/2 tsp cumin
Instructions
Preparation
- Grease the inside of your slow cooker with cooking spray.
- Place half of the torn corn tortillas at the bottom of the slow cooker.
- Spread half of the cooked shredded chicken over the tortillas.
- Layer the black beans evenly on top of the chicken.
- Sprinkle the sweet corn over the black beans.
- Drizzle half of the enchilada sauce across the layers.
- Add half of the shredded cheese, covering the area completely.
- Repeat the layering with the remaining tortillas, chicken, black beans, corn, enchilada sauce, and finish with the remaining cheese.
- Sprinkle the chili powder and cumin on top.
Cooking
- Cover the slow cooker and let it cook on low for about 4 to 6 hours.
- Once done, scoop out portions to serve.
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Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to three months. Thaw overnight in the fridge before reheating.