Dinner

Slow Cooker Chicken Enchilada Casserole is for Dinner.

Slow Cooker Chicken Enchilada Casserole takes 30 minutes to prepare.

Slow Cooker Chicken Enchilada Casserole takes 120 minutes to cook.

Slow Cooker Chicken Enchilada Casserole makes 4 servings.

The ingredients for Slow Cooker Chicken Enchilada Casserole are:

9 6-inch corn tortillas
15 oz. called enchilada sauce
1 15-oz can black beans, rinsed and drained
2 cups frozen corn
2 1/2 cups shredded cheddar cheese
2 boneless chicken breasts or 3 boneless chicken thighs

Here is how you make Slow Cooker Chicken Enchilada Casserole:

1) Place an oven rack about 5 inches from broiler and preheat broiler to high. Put chicken on a metal broiler safe pan and broil until cooked through. Shred chicken. Toast tortillas under broiler, turning once, until lightly spotted, 2-3 minutes. Reserve 2 tbsp enchilada sauce. combine beans, corn, chicken and remaining sauce in a bowl.2) Mist slow-cooker insert with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with 1/2 cup cheese. Repeat with three more tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2-3 hours.Serving Size: makes four servingsNumber of Servings: 4Recipe submitted by SparkPeople user THEPINKONE.

The nutritional information for Slow Cooker Chicken Enchilada Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 720.2

• Total Fat: 30.0 g
• Cholesterol: 105.5 mg
• Sodium: 1,970.0 mg
• Total Carbs: 81.5 g
• Dietary Fiber: 8.9 g
• Protein: 37.1 g