Crock Pot Chicken Enchilada Casserole

Sure, here’s a recipe for Crock Pot Chicken Enchilada Casserole:

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (10 oz) red enchilada sauce
• 1 can (10 oz) green enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn, drained
• 1 can (4 oz) diced green chilies
• 1 cup shredded Mexican blend cheese
• 1 cup shredded cheddar cheese
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas, cut into quarters
• Optional toppings: diced tomatoes, diced avocado, chopped cilantro, sour cream

Instructions:

1. Place the chicken breasts in the bottom of the crock pot.
2. In a mixing bowl, combine the red enchilada sauce, green enchilada sauce, black beans, corn, diced green chilies, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
3. Pour half of the enchilada sauce mixture over the chicken breasts in the crock pot.
4. Layer half of the corn tortilla quarters on top of the sauce.
5. Sprinkle half of the shredded Mexican blend cheese and half of the shredded cheddar cheese over the tortillas.

1. Repeat the layers with the remaining ingredients: remaining enchilada sauce mixture, remaining tortilla quarters, and remaining cheeses.
2. Cover the crock pot and cook on low heat for 4-6 hours, or until the chicken is cooked through and tender.
3. Once cooked, shred the chicken using two forks and mix everything together well.
4. Serve the chicken enchilada casserole hot, topped with optional toppings like diced tomatoes, diced avocado, chopped cilantro, and sour cream.

Enjoy your delicious Crock Pot Chicken Enchilada Casserole!