Slow Cooker Chicken Enchilada Casserole
Fact: Cooking dinner in your Crockpot rocks. The next time you use that handy kitchen appliance, make this slow cooker chicken enchilada casserole recipe.
Ingredients
- 3 boneless, skinless chicken breasts, cut into thin strips
- One 14-ounce can black beans, drained
- One 14-ounce can corn, drained
- One 4-ounce can green chiles
- One 28-ounce can enchilada sauce
- 20 small corn tortillas
- 3 cups shredded jack cheese
- 1 red onion, chopped
- 3 tablespoon taco seasoning
- Fresh, chopped cilantro, to taste
- Sliced scallions, to taste
- Sour cream, to taste
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