Slow-Cooker Chicken Enchilada Casserole

Slow-Cooker Chicken Enchilada Casserole

3 boneless, skinless chicken breasts, cut into thin strips

One 14-ounce can black beans, drained

One 14-ounce can corn, drained

One 4-ounce can green chiles

One 28-ounce can enchilada sauce

20 small corn tortillas

3 cups shredded jack cheese

1 red onion, chopped

3 tablespoon taco seasoning

Fresh, chopped cilantro, to taste

Sliced scallions, to taste

Sour cream, to taste


  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 ½ 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.

Low Carb Chili