Crock Pot Enchilada Casserole

All the flavors you know and love from Enchiladas but in casserole form and all made in the Slow Cooker.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 4

Servings

Calories 481kcal

1 ½ pounds chicken breast (about 2 large breasts)
1 medium onion, diced
2 medium carrots, peeled and diced
15 ounce can black beans, drained and rinsed
15.25 ounce can corn, drained
10 ounces enchilada sauce
8 ounces tomato sauce
1 ounce packet taco seasoning
6 (6-inch) flour or corn tortillas, cut into quarters (I used flour tortillas but both work)
1 ½ cups shredded Mexican blend cheese
2 green onions, sliced (optional, for garnish)

Add 1 ½ pounds chicken breast, 1 medium onion, diced, 2 medium carrots, peeled and diced, 15 ounce can black beans, drained and rinsed, 15.25 ounce can corn, drained, 10 ounces enchilada sauce, 8 ounces tomato sauce and 1 ounce packet taco seasoning to a 5-6 quart slow cooker. Stir everything together to combine.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked (internal temperature should be 165F degrees) and tender.
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce and vegetables.
Add 6 (6-inch) flour or corn tortillas, cut into quarters to the slow cooker and gently stir them into the mixture until evenly coated.
Sprinkle t1 ½ cups shredded Mexican blend cheese evenly over the top of the mixture.
Cover the slow cooker and cook for an additional 15-20 minutes, or until the cheese is fully melted.
Once the cheese is melted, garnish with 2 green onions, sliced.
Serve warm directly from the slow cooker and enjoy!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This cooks for 2 hours on high or 4 hours on low.