Crockpot Chicken Enchilada Casserole, Easy Slow Cooker Dinner

Name: Crockpot Chicken Enchilada Casserole, Easy Slow Cooker Dinner
Total time: 285 min
Ingredients: Nonstick cooking spray; 1 1/2 lb (680 g) boneless skinless chicken breasts; 1/2 cup (75 g) finely diced yellow onion; 3 cloves garlic, minced; 1 can (28 oz or 795 g) gluten-free red enchilada sauce; 1 can (4 oz or 113 g) diced green chiles, drained; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1 can (15 oz or 425 g) black beans, rinsed and drained; 1 cup (140 g) corn kernels, frozen or drained canned corn; 10 small corn tortillas, cut into 1-inch strips; 2 cups (225 g) shredded Monterey Jack or Mexican blend cheese, divided; 1/4 cup (35 g) sliced black olives, optional; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges; Sour cream or diced avocado, optional

quickierecipe.com

Make crockpot chicken enchilada casserole with tender shredded chicken, red enchilada sauce, corn tortillas, beans, corn, and melted cheese. A cozy slow…

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