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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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