Crock Pot Chicken Enchilada Casserole
A delightful, hearty dish featuring shredded chicken, black beans, corn, and melted cheese, all cooked in a slow cooker for a satisfying meal.
Ingredients
Main ingredients
- 2 cups cooked shredded chicken
- 1 can enchilada sauce (10 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 pieces corn tortillas, cut into quarters
- 1 teaspoon cumin
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients on a clean surface.
- In a large mixing bowl, combine the cooked shredded chicken with the enchilada sauce, black beans, corn, cumin, salt, and pepper. Stir until well combined.
Layering and Cooking
- Layer half of the tortilla quarters at the bottom of the crockpot.
- Spread half of the chicken mixture over the tortillas evenly.
- Sprinkle half of the shredded cheese on top.
- Repeat the layering process with the remaining tortillas, chicken mixture, and cheese.
- Cover the crockpot and set it to cook on low for 4-5 hours.
Serving
- Let the casserole sit for a few minutes before serving to set.
- Cut into squares and serve with optional garnishes like cilantro, avocado, or sour cream.
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Notes
Use leftover rotisserie chicken for faster prep. Experiment with different cheeses for variety and customize with vegetables or spices to suit your taste.