Crock Pot Chicken Enchilada Casserole
Skip all the work and make this layered chicken enchilada recipe in your slow cooker. All your favorite chicken enchilada flavors in an easy casserole that almost makes itself.
Ingredients
- 1 tablespoon oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 3 cups cooked chicken (cubed)
- 3 cans enchilada sauce (10 oz. cans)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cumin
- 4 cups shredded Mexican Mix cheese (divided)
- 10 whole flour tortillas (8 inch)
- 15 oz can black beans (drained and rinsed)
- 15 oz can Fiesta Corn (drained)
- 3.8 oz can sliced black olives
Instructions
- Sauté the onion in 1 tablespoon oil until translucent.
- Add the minced garlic to the pan and sauté for 1 minute longer.
- Add 2 cans of enchilada sauce, the cooked chicken, the salt, pepper and cumin to the pan.
- Simmer the chicken in the sauce for about five minutes then remove from heat.
- Spray or grease the bottom of a six quart crock pot with oil.
- Cover the bottom of the crock pot with about a¼ cup of chicken and enchilada sauce.
- Lay two tortillas over the sauce in the bottom of the crock pot.
- Layer 1 cup of the chicken and sauce, ¼ cup corn, ¼ cup black beans, some olives and top with ½ cup of cheese.
- Repeat layering three more times or until you run out of the chicken filling.
- Top last layer with two more tortillas and pour the last can of enchilada sauce over the top.
- Cook for 4 hours on low.
- During the last 30 minutes of cooking time sprinkle the remaining 2 cups of cheese over the top and cook until the cheese has melted.
- Serve with sour cream and homemade Tomatillo Salsa.
Nutrition
Serving: 1ServingCalories: 453kcalCarbohydrates: 23gProtein: 31gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 96mgSodium: 1126mgPotassium: 453mgFiber: 5gSugar: 3gVitamin A: 691IUVitamin C: 7mgCalcium: 441mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
