Slow Cooker Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
9 6-inch corn tortillas15 oz. called enchilada sauce1 15-oz can black beans, rinsed and drained2 cups frozen corn2 1/2 cups shredded cheddar cheese2 boneless chicken breasts or 3 boneless chicken thighs
1) Place an oven rack about 5 inches from broiler and preheat broiler to high. Put chicken on a metal broiler safe pan and broil until cooked through. Shred chicken. Toast tortillas under broiler, turning once, until lightly spotted, 2-3 minutes. Reserve 2 tbsp enchilada sauce. combine beans, corn, chicken and remaining sauce in a bowl.
2) Mist slow-cooker insert with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with 1/2 cup cheese. Repeat with three more tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2-3 hours.
Serving Size: makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user THEPINKONE.
2) Mist slow-cooker insert with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with 1/2 cup cheese. Repeat with three more tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2-3 hours.
Serving Size: makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user THEPINKONE.
Nutritional Info Amount Per Serving
- Calories: 720.2
- Total Fat: 30.0 g
- Cholesterol: 105.5 mg
- Sodium: 1,970.0 mg
- Total Carbs: 81.5 g
- Dietary Fiber: 8.9 g
- Protein: 37.1 g
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