Crockpot Chicken Enchilada Casserole

Ingrédients

1.5 pounds boneless skinless chicken breasts

15 ounce red enchilada sauce

14.5 ounce can fire roasted tomatoes

4.5 ounce green chiles

1 ounce taco seasoning packet

15 ounce can black beans, rinsed and drained

1 cup corn, frozen or canned

1 cup Mexican or cheddar cheese, shredded

6 small corn tortillas, cut into wedges

Green onion, chopped to serve

Cilantro, chopped to serve

Sour cream, to serve

Instructions

Add chicken and seasonings to the crockpot:

Optional, season chicken breasts and sear on a pan before placing chicken in crockpot. Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker. Cook for 4-6 hours on low or 3-4 hours on high.

Shred the chicken and add the rest of the ingredients:

Using 2 forks, shred the chicken. Add 1/2 of the shredded cheese, black beans, corn, and tortillas. Top with the rest of the cheese and recover. Cook for an additional 20-30 minutes or until the cheese is melted.

Serve with sour cream, green onion and cilantro.

Notes

5!