Crockpot Chicken Enchilada Casserole
Crockpot chicken enchilada casserole is slow cooked while cooking itself while you do other things. Finished with special and crispy twist from the original recipe.
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Servings: 6 serving
Ingredients
- 1.5-2 pound chicken breast
- 2 10 ounce can of enchilada sauce
- 1/2 medium yellow onion, diced
- 1 can of Rotel tomatoes & green chilies, drained & rinsed
- 15 ounce can of black beans, drained & rinsed
- 1 cup Mexican shredded cheese
- 2 cup fritos corn chips
Instructions
- First, prep all of the ingredients for the recipe. In the crockpot, add the chicken, beans, enchilada sauce, can of Rotel and the diced onion.
- Cook on high for 4 hours or low for 6 hours. Remove the chicken, then chop and shred it.
- Place the chicken back into the crockpot and mix with other ingredients.
- Top with shredded cheese then cover and allow the cheese to melt. This will not take more than 15-20 minutes.
- Before serving add in the crushed corn chips across the top of the casserole then serve.
- For some fresh ingredients garnish with fresh, diced tomato and cilantro.
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