Description
A cozy and hassle-free casserole that layers flavorful ingredients for a comforting meal without the fuss of rolling enchiladas.
Ingredients
Units
Scale
Main Ingredients
- 1 lb chicken (breasts, thighs, or rotisserie) (You can use raw or cooked chicken.)
- 2 cups enchilada sauce (red or green) (Store-bought is fine.)
- 1 can black beans (Rinsed and drained.)
- 1 cup corn (Frozen, canned, or grilled corn.)
- 6 tortillas corn or flour (Cut into strips or bite-sized pieces.)
- 2 cups cheese (cheddar, Monterey Jack, or blend) (A melting cheese is recommended.)
Optional Add-ins
- 1 can diced green chiles
- 1 medium onion, diced (Use if available.)
Instructions
Preparation and Cooking
- Spray or lightly oil the slow cooker insert.
- Add a thin layer of enchilada sauce on the bottom.
- Cover the bottom with some tortilla pieces.
- Add chicken, black beans, corn, and a sprinkle of cheese.
- Pour on more enchilada sauce.
- Repeat layers until you run out, ending with sauce and cheese on top.
- If using raw chicken, place it at the bottom or after the first tortilla layer and shred halfway through cooking.
Notes
To keep the casserole saucy, avoid overdoing the sauce, rinse beans, and let it rest before serving. Adjust toppings and ingredients based on preferences.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: Comfort Food, Mexican
Nutrition
- Calories: 420
- Sugar: 3
- Sodium: 850
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 43
- Fiber: 9
- Protein: 30
