Crockpot Chicken Enchilada Casserole

Ingredients

• 2 lb chicken (Cubed)
• 1 tbsp low-sodium taco seasoning (The source also describes this as a 1-ounce packet.)
• 28 oz enchilada sauce
• 7 oz green chiles
• 15 oz black beans (Drained)
• 0.5 cup yellow onion (Chopped)
• 2 cup Mexican cheese (Shredded; use 1 cup in the casserole and the remainder for topping.)
• 8 corn tortilla shells (Small, torn into pieces or strips)
• 3 tbsp cilantro (Chopped)

Steps

1. 1

   Place the cubed chicken in a crockpot. Sprinkle the taco seasoning over it and stir until the chicken is fully coated.

2. 2

   Add the enchilada sauce, green chiles, drained black beans, and chopped yellow onion to the crockpot.

3. 3

   Cover and cook on low for 4–6 hours or on high for 2–3 hours.

4. 4

   Add 1 cup of the shredded Mexican cheese and the torn corn tortilla shells to the crockpot. Stir until everything is combined.

5. 5

   Sprinkle the remaining shredded Mexican cheese over the top.

6. 6

   Cover the crockpot and cook on low for an additional 20 minutes, or until the cheese has melted.

7. 7

   Serve the casserole garnished with the chopped cilantro.

Notes

The source suggests adding the tortilla pieces later, as directed, to help prevent sogginess. Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months. Reheat individual portions in the microwave for 1–2 minutes, stirring halfway through, or reheat covered with foil in a 350°F oven for about 20–30 minutes until heated through. The source also mentions serving over rice and using red or green enchilada sauce, but rice is not included in the authoritative ingredient list.

Nutrition per serving

• main
• slow-cooked
• crockpot
• one-pot
• Mexican-inspired
• family-friendly
• gluten-free option
• make-ahead