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DinnerChickenSlow Cooker
Crockpot Chicken Enchilada Casserole
Ingredients
Servings
4
- •2 lbs boneless, skinless chicken breasts
- •20 oz red enchilada sauce (two 10 oz cans, divided)
- •8 oz cream cheese (softened)
- •15 oz black beans (one can, rinsed and drained)
- •15 oz corn (one can, drained, or frozen corn)
- •4 oz diced green chiles (one can, undrained)
- •12 count corn tortillas (cut or torn into 1-inch pieces)
- •3 cups shredded Mexican cheese blend (divided)
Instructions
- 1
Place the chicken breasts in the bottom of a 6-quart slow cooker.
- 2
Pour 1 cup (10 oz) of enchilada sauce over the chicken.
- 3
Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender and cooked through.
- 4
Remove the chicken from the crockpot and shred using two forks.
- 5
Drain any excess liquid from the pot.
- 6
Nutrition (per serving)
Calories
485
