Slow Cooker Chicken Enchilada Casserole
Ingreadient
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1 pound skinless boneless chicken thighs
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1 (15-ounce) can black beans, rinsed and drained
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1 cup frozen whole kernel corn
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1/2 cup finely chopped onion
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2 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon ground cumin
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2 (10-ounce) cans medium red enchilada sauce
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1 (8-ounce) package shredded Mexican blend cheese, divided
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8 (6-inch) corn tortillas, cut into 1-inch pieces
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shredded iceberg or Romaine lettuce
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chopped fresh tomato
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chopped green onion
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sour cream
Direction
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Gather all ingredients.
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Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker. Cover with enchilada sauce.
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Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.
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Shred chicken in the slow cooker using two forks.
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Stir in half the cheese and the tortillas. Top with remaining cheese.
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Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.
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Top servings with lettuce, tomato, green onion, and sour cream.
