Description
This delicious layered Enchilada Casserole is super easy to make in the slow cooker using shredded leftover chicken.
Ingredients
Scale
- 1 recipe homemade enchilada sauce or one 15 ounce can enchilada sauce
- 6 8-inch corn or flour tortillas
- 1 15 ounce can black beans, drained
- 1 cup frozen corn kernels or chopped kale, ribs removed
- 8 ounces cooked chicken breast (about 2 small breasts), shredded
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chili powder (more or less to your taste)
- 12 ounces cheese such as Chihuahuam cheddar, Monterey Jack or a combination, shredded
- Garnish with avocado, sour cream, cilantro, salsa, hot sauce, etc.
Instructions
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In a medium sized bowl, combine beans, corn or kale, chicken, cumin, chili powder and about 1 cup of enchilada sauce. Stir to combine.
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Spread a thin layer of enchilada sauce on the bottom of the slow cooker.
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Layer one tortilla on the bottom. Top with a scoop of the chicken mixture and spread to create an even layer. Top with a handful of cheese. Continue to repeat the process and portion the ingredients such that you end up topping it off with a tortilla, the remaining enchilada sauce, and a big handful of cheese.
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Cook on high 1-2 hours or on low 4-6 hours.
Keywords: Leftover Chicken, Enchiladas, Slow Cooker, Enchilada Casserole