Slow Cooker Chicken Enchilada Casserole

slenderkitchen.com Let's Make Slow Cooker Chicken Enchilada Casserole See Recipe

This easy enchilada recipe made with pantry staples is the easiest way to make enchiladas! All the flavor of classic cheesy chicken enchiladas made right in the crockpot! See Recipe

Ingredients

2 tsp olive oil 1 onion, diced 2 garlic cloves, minced 2 tbsp taco seasoning 15 oz red enchilada sauce 1/4 cup low fat sour cream 1.5 lbs boneless skinless chicken breast 15 oz canned black beans, rinsed and drained 15 oz canned corn, rinsed and drained 8 corn tortillas (cut into bite sized pieces or strips) 1 cup shredded Mexican blend cheese See Recipe Now

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Step 1 Heat a skillet over medium-high heat. Add the onions and cook for 4-5 minutes until softened. Add the garlic and taco seasoning and cook for 1 minute until fragrant. See Recipe

Step 2 Add the enchilada sauce and sour cream. Stir together and turn off the heat. See Recipe

Step 3 Add the chicken breast, black beans, and corn to the slow cooker. Pour the enchilada sauce over the top. Cook on high for 3-4 hours or low for 7-8 hours. See Recipe

Step 4 Remove the chicken and shred with two forks. See Recipe

Step 5 Stir the chicken back into the slow cooker. Add the corn tortillas and stir well. Top with cheese. See Recipe

Step 6 Cover and cook for 10-15 minutes until cheese is melted. Serve with cilantro, avocado, jalapenos, tomatoes, black olives, sour cream, and any other toppings you like. See Recipe

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