Crock Pot Chicken Enchilada Casserole

Name: Crock Pot Chicken Enchilada Casserole
Yield: 6
Ingredients: 3-4 boneless chicken breasts; 2 10- ounce cans of enchilada sauce; ½ yellow onion; 1 packet taco seasoning; 1 cup taco blend cheese; 11 ounce can mexicorn; 15.25 ounce can black beans; 10 ounce can Rotel; 10 white corn tortillas

0 mins prepServes 6

This Crock Pot Chicken Enchilada Casserole features all the delicious flavors of traditional enchiladas packed into one super easy crock pot meal!

6 servings

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Instructions


0 Place the chicken breasts into the bottom of the crockpot, add the diced onions, enchilada sauce, Rotel, corn and black beans. Season with a packet of taco seasoning and stir to combine. Cover and cook on low for 6-8 hours, or high for 4 hours.
1 Once the chicken has finished cooking, remove it and shred with a hand mixer. Place it back into the crock pot.  Place the tortillas on a cutting board and cut them into strips. Add them to the crockpot and stir to combine. Top casserole with cheese and cover for 20-30 minutes or until the cheese is melted. Enjoy!

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Crock Pot Chicken Enchilada Casserole

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