Slow Cooker Chicken Enchilada Casserole
Serves 4
Directions
- 1Place the chicken breasts in the slow cooker and season with kosher salt, granulated garlic, smoked paprika, and chili powder.
- 2Add the black beans, corn, and half of the enchilada sauce.
- 3Cover and cook.
- 4Shred the cooked chicken using two forks.
- 5Add the remaining enchilada sauce, cream cheese, and some of the shredded cheese to the slow cooker and stir to combine.
- 6Stir in the torn tortilla pieces and top with the remaining shredded cheese.
- 7Cover and cook until the cheese is melted.
Ingredients
- 1 1/2 pound boneless, skinless chicken breast or thigh
- 1/2 tsp kosher salt
- 1 tsp granulated garlic
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cup frozen or canned corn, drained or thawed
- 16 ounce red enchilada sauce
- 3 tbsp cream cheese
- 1 cup shredded cheddar cheese
- 8 whole small corn tortilla, cut or torn into 1-inch pieces
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