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Slow Cooker Chicken Enchilada Casserole

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This Slow Cooker Chicken Enchilada Casserole is layers of juicy chicken, beans, corn, tortillas and gooey cheese, all smothered in enchilada sauce and baked right in your slow cooker!



INGREDIENTS
  

  • 1-2 lbs. boneless skinless chicken breasts
  • 1 28 oz. can enchilada sauce
  • 10 corn tortillas sliced in strips
  • 1 can of black beans
  • 1 can of whole sweet corn
  • 1 onion diced
  • 3 cups shredded sharp cheddar cheese
  • 1/2 cup sliced black olives

INSTRUCTIONS

  • Add chicken breasts to a slow cooker and sprinkles onions over the top of them, then pour enchilada sauce over top.
  • Cover and cook on HIGH for 4 hours, until chicken is fully cooked.
  • Shred chicken, add tortilla strips then sprinkle beans and corn evenly over each layer of tortilla strips to the slow cooker, and stir to combine.
  • Add about half of the cheddar cheese and olives, stir, and smooth everything into an even layer. Sprinkle with the remaining cheddar cheese and olives, cover, and let cook on HIGH for about 1 hour.
  • ENJOY!!





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