Umami
Umami

SLOW COOKER

Crock Pot Chicken Enchilada Casserole

4 servings

servings

15 minutes

active time

5 hours

total time

Ingredients

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

servings

15 minutes

active time

5 hours

total time
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