Slow Cooker Chicken Enchilada Casserole (Printable Version)
Layers of chicken, beans, and cheese slow-cooked with zesty sauce. #slowcooker #enchilada #chicken #casserole #comfortfood
# Ingredients:
01 -
1.5 pounds boneless skinless chicken breasts
02 -
2 cups red enchilada sauce
03 -
1 cup chicken broth
04 -
15 ounces black beans, drained and rinsed
05 -
1 cup diced zucchini (1 small zucchini)
06 -
1 cup frozen corn kernels
07 -
0.5 cup diced red bell pepper (1/2 red bell pepper)
08 -
1 jalapeno pepper, diced with ribs and seeds removed
09 -
0.5 cup diced red onion
10 -
8 ounces corn tortillas
11 -
8 ounces shredded cheese
# Steps:
01 -
Add all ingredients, except tortillas and cheese, to the slow cooker and stir to combine.
02 -
Cover and cook on high for 2-3 hours or low for 4-6 hours until the chicken is cooked through.
03 -
Remove and shred chicken breasts, then return the shredded chicken to the slow cooker.
04 -
Roughly chop tortillas and stir them into the slow cooker mixture along with 4 ounces of shredded cheese.
05 -
Top the casserole with the remaining cheese, cover, and let it continue to cook for about 30 minutes on high.