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Crockpot Chicken Enchilada

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Ingredients

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	9 corn tortillas, 6-inch
	1 (12 -16 ounce) can whole kernel corn with bell peppers, drained
	2 cups cooked diced chicken
	1 teaspoon chili powder
	1/4 teaspoon ground black pepper
	1/2 teaspoon salt (to taste)
	1 (4 ounce) can chopped green chili peppers, mild
	2 cups shredded mexican blend cheese or 2 cups mild cheddar cheese
	2 (10 ounce) cans enchilada sauce
	1 (15 ounce) can black beans, rinsed and drained
	guacamole and sour cream

Nutritional information

529

Calories

195 g

Calories From Fat

21.7 g

Total Fat

12.9 g

Saturated Fat

69.3 mg

Cholesterol

2301.9 mg

Sodium

59.4 g

Carbs

14 g

Dietary Fiber

16.5 g

Sugars

27.2 g

Protein

305g

Serving Size

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Crockpot Chicken Enchilada

Name: Crockpot Chicken Enchilada
Prep time: 20 min
Total time: 6 h 30 min
Yield: 4-6
Cuisine: American
Ingredients: : 9; : 1; : 2; : 1; : 1/4; : 1/2; : 1; : 2; : 2; : 1

Features:

Cuisine:

American

Have this cooking right now! It's what I would call 'comfort' TexMex and SUPER easy! I reduced the cooking time to 4.5 hrs and used frozen corn. Big hit with my kid & husband & freezes well also. Thanks!

390 min
Serves 4
Easy

Ingredients

Directions

Crockpot Chicken Enchilada Casserole, Recipe is from Diana Rattray, in about com’s weekly crockpot recipe newsletter , Have this cooking right now! It’s what I would call ‘comfort’ TexMex and SUPER easy! I reduced the cooking time to 4 5 hrs and used frozen corn Big hit with my kid & husband & freezes well also Thanks!, This turned out great! Thanks for the recipe I’ll make again and again DH ate the entire container of leftovers without even putting it on a plate – right out of the tupperware container (and it was a LOT!) Thanks for a great, easy recipe

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Steps

Done

Spray Slow Cooker With Cooking Spray. Place 3 Tortillas in Bottom of Slow Cooker. Top Tortillas With the Corn, Half of the Chicken, About Half of the Seasonings, and Half of the Chile Peppers. Sprinkle With Half of the Shredded Cheese and Pour About 3/4 Cup of Enchilada Sauce Over the Cheese. Repeat With 3 More Tortillas, the Black Beans, Remaining Chicken, Seasonings, Chile Peppers, and Cheese. Top With Remaining Tortillas and Enchilada Sauce. Cover and Cook on Low Setting For 5 to 6 Hours. Serve With Guacamole and Sour Cream.