Crock Pot Chicken Enchilada Casserole

• servings: 4 servings
• active time: 15 minutes
• total time: 5 hours

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

• 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