Slow Cooker Easy Chicken Enchilada Casserole
Ingredients
- 1-2 lb chicken breast
- 28 oz can red enchilada sauce can also use green
- 1 can black beans drained
- 1 can corn drained
- 10 soft corn tortillas
- 2 cups shredded Mexican cheese
Instructions
- Put the chicken breast in your crockpot and cover with all the enchilada sauce. Cook on low 6-8 hours or on high 3-4 hours.
- Take the chicken out and shred it with two forks.
- Return the chicken to the crockpot and add the drained black beans, drained corn, and 1 cup of cheese.
- Cut the soft corn tortillas in quarters and add them to the crockpot as well.
- Mix all ingredients and then flatten the top. Top with the remaining cheese. Cook on low 1 hour.