SLOW COOKER ENCHILADA CASSEROLE RECIPE RECIPES

Steps:

• 1. In a large bowl, toss the chicken with the black beans, corn, green chiles, red onion and taco seasoning. 2. Pour a quarter of the enchilada sauce into the base of the slow cooker. Arrange 5 tortillas over the sauce and then top with a third of the chicken mixture. Sprinkle with � cup cheese. Repeat this layering pattern two more times. 3. Top the third layer with the remaining tortillas, enchilada sauce and cheese. 4. Cook on low for 5 to 6 hours. 5. Serve portions garnished with sour cream, thinly sliced scallions and chopped fresh cilantro.

Steps:

• Place chicken breasts in a single layer across the bottom of the slow cooker.
• Pour enchilada sauce and green chiles over the chicken.
• Cover and cook on HIGH for 3 hours. Shred the chicken apart with two forks and stir to distribute sauce throughout the chicken.
• Stir in about half of the cheddar cheese and the corn tortilla pieces (you can also stir in sliced olives if desired).
• Top the mixture with the remaining cheese and sprinkle with olives.
• Continue cooking on HIGH heat for one additional hour, until cheese is melted across the top, tortillas are cooked, and casserole is beginning to brown around the edges.
• Garnish with fresh chopped cilantro and serve.
• Use any types of cheese you like - a cheddar jack mix or mexican cheese blend would be great. You can top the enchiladas with some cojita cheese also.
• Serve with sour cream, avocado slices, jalapenos, etc.
• Chicken breasts can be put directly into the slow cooker from the freezer. Frozen chicken breasts take about 3 hours to cook through; thawed chicken may cook a bit more quickly.
• Use your favorite brand of canned enchilada sauce or you can make homemade enchilada sauce and use that!
• Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.