Slow Cooker Chicken Enchilada Casserole
- Servings
- 4
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 28 oz. can enchilada sauce
- 10 corn tortillas sliced in strips
- 1 can black beans
- 1 can whole sweet corn
- 1 onion diced
- 3 cup sharp cheddar cheese shredded
- 1/2 cup black olives sliced
Method
-
Add chicken breasts to a slow cooker and sprinkles onions over the top of them, then pour enchilada sauce over top.
-
Cover and cook on HIGH for 4 hours, until chicken is fully cooked.
-
Shred chicken, add tortilla strips then sprinkle beans and corn evenly over each layer of tortilla strips to the slow cooker, and stir to combine.
-
Add about half of the cheddar cheese and olives, stir, and smooth everything into an even layer. Sprinkle with the remaining cheddar cheese and olives, cover, and let cook on HIGH for about 1 hour.
-
ENJOY!!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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