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Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup diced onion
- 1 cup diced bell peppers (a mix of colors)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup reduced-fat shredded Mexican cheese blend
- 8 small whole wheat tortillas (6-inch diameter)
- Fresh cilantro, chopped (for garnish)
- Non-stick cooking spray
Instructions:
- Prepare the Crock Pot:
- Lightly coat the inside of your slow cooker with non-stick cooking spray.
- Layer the Ingredients:
- In a bowl, mix together shredded chicken, diced onion, diced bell peppers, black beans, corn, cumin, chili powder, salt, and pepper.
- In the slow cooker, spread a thin layer of enchilada sauce.
- Place two tortillas at the bottom, overlapping if needed.
- Add a portion of the chicken mixture over the tortillas.
- Drizzle enchilada sauce and sprinkle cheese over the chicken layer.
- Repeat layers, finishing with a layer of cheese on top.
- Cook in the Crock Pot:
- Cook on low for 4-6 hours or until the cheese is melted, and the casserole is heated through.
- Serve:
- Carefully scoop servings from the slow cooker.
- Garnish with fresh cilantro.