Description
A comforting, easy-to-make casserole infused with spices, cheese, and tender chicken, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 can (10 ounces) red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup salsa (mild or spicy)
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 6 to 8 corn tortillas, cut into strips or quarters
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 medium onion, chopped
- Optional toppings: chopped cilantro, sour cream, avocado, or sliced jalapeños
Instructions
- Begin by placing the chicken in your slow cooker.
- Pour in the enchilada sauce, ensuring the chicken is fully coated.
- Add the black beans and corn, then sprinkle in the chili powder, cumin, and garlic powder.
- Toss in the chopped onion for extra flavor.
- Layer the tortillas on top, cutting them into strips if desired.
- Cover everything with half of the shredded cheese before adding another layer of tortillas.
- Finally, pour the salsa over the top and finish with the remaining cheese.
- Set your slow cooker to low for 6-8 hours or high for 3-4 hours.
- Before serving, stir everything up to mix in the melted cheese and flavors.
Notes
You can substitute chicken with beef or turkey, or for a vegetarian option, use lentils or tofu.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 80mg