SLOW COOKER
Crock Pot Chicken Enchilada Casserole
4 servings
servings15 minutes
active time5 hours
total timeIngredients
2 chicken breasts
1 can whole kernel corn (drained)
1 can black beans (drained and rinsed)
16 ounces red enchilada sauce
3 cups shredded cheese
5 corn tortillas (cut into strips)
Directions
Place the chicken breasts in the slow cooker and generously top them with enchilada sauce. Cook on high heat for 3 to 4 hours until the chicken reaches an internal temperature of 165 degrees.
Once the chicken is fully cooked, carefully remove it from the slow cooker and shred the meat. Return the shredded chicken meat to the slow cooker.
Add the corn, beans, tortillas, and 2 cups of cheese and stir well to ensure that the ingredients are well combined.
Sprinkle the remaining cheese on top of the mixture and then continue cooking for another 45 minutes on low heat.
Nutrition
Serving Size
-
Calories
629 kcal
Total Fat
24 g
Saturated Fat
12 g
Unsaturated Fat
9 g
Trans Fat
0.01 g
Cholesterol
139 mg
Sodium
1765 mg
Total Carbohydrate
49 g
Dietary Fiber
9 g
Total Sugars
9 g
Protein
53 g
4 servings
servings15 minutes
active time5 hours
total time