Crock Pot Chicken Enchilada Casserole
Crock Pot Chicken Enchilada Casserole is full of cheese, shredded chicken, corn, black beans, and tortillas cooked in a red enchilada sauce.
Servings: 8
Equipment
Ingredients
- 3 boneless, skinless chicken breasts
- 1 (28-ounce) can red enchilada sauce
- 9 corn tortillas cut in strips
- 1 cup canned black beans rinsed and drained
- 1 cup canned corn drained
- 1 small can sliced black olives drained
- 3 cups shredded Mexican cheese
Instructions
- Place chicken breasts in a 6-quart slow cooker. Pour enchilada sauce over them. Cover and cook on HIGH for 5 hours or on LOW for 7 hours.
- Remove lid. Shred chicken with 2 forks.
- Add tortillas, beans, corn, half the olives and half the cheese. Stir to mix evenly.
- Sprinkle remaining cheese and olives on top.
- Cover and cook on LOW for 45 minutes.
- Uncover, turn crock pot off and let it sit for about 10 minutes before serving.
Notes
To make this casserole spicy, use Hot enchilada sauce or add a teasoon or two of Cholulu Hot Sauce when you cook the chicken.
Nutrition
Calories: 406kcal | Carbohydrates: 30g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 2051mg | Potassium: 355mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1144IU | Vitamin C: 3mg | Calcium: 336mg | Iron: 2mg