Hearty Crockpot Chicken Enchilada Casserole Recipe for Cozy Nights
This hearty crockpot chicken enchilada casserole recipe transforms dinner effortlessly with rich, savory flavors. Readers can delight in step-by-step instructions for an unforgettable family meal.
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Cooking tools:
- Slow cooker
- Fork
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 1 1/2 pounds (680 grams) boneless, skinless chicken breasts
- 1 (15-ounce / 425 grams) can black beans, drained and rinsed
- 1 cup (150 grams) frozen corn (or canned, drained)
- 1 (10-ounce / 285 grams) can diced tomatoes with green chilies, drained
- 2 cups (480 milliliters) red enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt
- pepper
- 10 small corn tortillas, cut into strips
- 2 cups (226 grams) shredded Mexican blend cheese
- Fresh cilantro, chopped, for garnish
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