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food

Slow Cooker Chicken Enchilada Casserole

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 1 (28-ounce) can red enchilada sauce
  • 8 to 10 corn tortillas, sliced into strips
  • 1 can black beans
  • 2 cups Mexican blend cheese, divided
  • 1 jalapeño, sliced
  • Garnish:
  • Sour cream
  • Scallions
  • 1 avocado

Steps

  1. Place chicken breasts in slow cooker. Season with salt, pepper, cumin and chili powder. Add onions, garlic and enchilada sauce. Cover and cook on high for 4 hours.
  2. Remove lid and shred chicken breasts. Add tortilla strips, black beans and half the cheese, and mix to combine.
  3. Top with another layer of cheese and sliced jalapeños.
  4. Cook on high for 60 minutes longer.
  5. Serve topped with sour cream, scallions and avocado.