Description
A tasty and easy-to-make casserole layered with shredded chicken, black beans, corn, cheese, and zesty enchilada sauce, all cooked in a crockpot.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups enchilada sauce
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 8 small corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chicken, enchilada sauce, black beans, corn, cumin, garlic powder, salt, and pepper. Stir to mix well.
- Layer half of the tortilla strips in the bottom of the Crockpot.
- Pour half of the chicken mixture over the tortillas, followed by half of the cheese.
- Repeat the layers with the remaining tortilla strips, chicken mixture, and cheese.
- Cover and cook on low for 4-6 hours or until heated through and cheese is melted.
- Serve hot and enjoy!
Notes
For added flavor, use shredded rotisserie chicken. Consider adjusting spice levels in the enchilada sauce to suit your taste.
