Slow Cooker Pepper Jack and Chicken Tortilla Stack Recipe | Wisconsin Cheese
This Mexican-inspired recipe is stacked with flavor. Pepper jack cheese gives this chicken enchilada take a spicy kick that your taste buds will love.
Ingredients
- 1 can (15 ounces) enchilada sauce (about 2 cups)
- 1 teaspoon each onion powder, chili powder and ground cumin
- 2 cans (16 ounces each) pinto beans, rinsed and drained
- 1 medium green pepper, chopped
- 2 cups shredded cooked chicken
- 1 cup frozen corn
- 6 flour tortillas (8 inches)
- 12 ounces Renard's Pepper Jack cheese, shredded and divided (3 cups)
- Chopped fresh cilantro, salsa and sour cream
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