This slow cooker chicken enchilada casserole is a soulfully made dish that brings together tender chicken, flavorful enchilada sauce, beans, corn, and spices for a delicious Tex-Mex inspired meal. Perfect for a cozy family dinner or entertaining guests!
Ingredients:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 can 10 oz red enchilada sauce
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 4 oz diced green chilies
- 1 cup shredded Mexican cheese blend
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions:
Shred the chicken and put it in a slow cooker with black beans, corn, green chilies, cilantro, cumin, chili powder, salt, and pepper
Make sure to stir everything together well
Put the lid on top and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the flavors blend and the mixture is hot all the way through
In the last 30 minutes of cooking, sprinkle shredded cheese on top
Served hot with corn chips
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