Ingredients
Equipment
Method
- Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour half of the enchilada sauce (about 14 oz) over the chicken. Sprinkle with cumin, chili powder, and onion powder.
- Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours, until the chicken is tender and cooked through.
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the rinsed black beans, drained corn, and drained green chiles to the slow cooker. Stir everything together until well combined.
- Create the first layer by arranging half of the torn tortilla pieces over the chicken mixture. Top with half of the remaining enchilada sauce and 1.5 cups of the shredded cheese.
- Create the second layer with the rest of the tortilla pieces, the remaining enchilada sauce, and the final 1.5 cups of cheese.
- Cover and cook on LOW for another 1-2 hours, or until the casserole is heated through and the cheese is melted and bubbly.
- Serve hot, garnished with your favorite toppings like sour cream, cilantro, or avocado.
Nutrition
Notes
Tip 1: For best results and to prevent soggy tortillas, briefly toast the tortilla pieces in a dry skillet for 30 seconds per side before layering.
Tip 2: Grating your own cheese from a block will provide a much smoother, creamier melt than pre-shredded cheese.
Tip 3: Use leftover rotisserie chicken for an even quicker prep time. Simply shred the chicken and start from step 4.
Tip 2: Grating your own cheese from a block will provide a much smoother, creamier melt than pre-shredded cheese.
Tip 3: Use leftover rotisserie chicken for an even quicker prep time. Simply shred the chicken and start from step 4.