Crockpot Cheesy Enchilada Casserole
Ingredients
- For the Casserole
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 cups enchilada sauce (red or green)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 8–10 small corn or flour tortillas, cut into strips or quarters
- 2½–3 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- For Garnish (Optional)
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapeños
- Diced avocado
Instructions
- Lightly grease the crockpot insert.
- Place chicken in the bottom of the crockpot.
- Sprinkle cumin, chili powder, paprika, salt, and pepper over the chicken.
- Add onion, beans, corn, and enchilada sauce.
- Cover and cook until chicken is tender.
- Shred chicken directly in the crockpot.
- Stir in tortillas and half the cheese.
- Top with remaining cheese, cover, and cook until melted.