Crockpot Chicken Enchiladas Casserole
, 4 h 20 min to 6 h 30 min, Serves 8
Slow-cooker chicken and black beans in enchilada sauce, finished with melted cheese and tortilla wedges.
| prepDrain black beans before adding to crockpot. | |||
| 680 g boneless skinless chicken breasts or thighs | Cook on low 4–6 hrs or high 3–4 hrs | Shred chicken, stir in beans, corn, tortillas & cheese | Cook 20–30 min until cheese melts |
| 425 g red enchilada sauce | |||
| 410 g can fire-roasted tomatoes | |||
| 130 g green chiles | |||
| 35 g gluten-free taco seasoning packet | |||
| 115 g shredded Mexican or cheddar cheese (divided) | |||
| 425 g can black beans, drained | |||
| 150 g frozen corn | |||
| 6 small corn tortillas, cut into wedges | |||
| 115 g shredded Mexican or cheddar cheese (remaining) | |||
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