Slow Cooker Chicken Enchilada Casserole

Ah, the heat remedy of a well-loved dish! Chicken Enchilada Casserole is the sort of meal that invitations household to the desk with its prosperous layers of flavor. This gradual cooker model takes the trouble out of dinner prep, leaving greater time to share tales about your day. Enchiladas have that savory Mexican origin, however as a casserole, it brings a bit of the Midwest potluck attraction to your table. It’s a dish made to fulfill everyone’s style buds, from the tiny tot who’s discovering Tex-Mex to the hard-working teen refueling after a day of sports.

INGREDIENTS

•  three cups cooked, shredded poultry breast
•  1 (19 oz) can of pink enchilada sauce
•  1 (15 oz) can of black beans, rinsed and drained
•  1 (15 oz) can of corn, drained
•  1 (4.5 oz) can of chopped inexperienced chilies
•  12 (6-inch) corn tortillas
•  three cups shredded Mexican cheese blend
•  1 medium onion, diced
•  1 teaspoon cumin
•  1 teaspoon garlic powder
•  Salt and pepper, to taste
•  Chopped clean cilantro, for garnish

INSTRUCTIONS

1. In a small bowl, combine collectively the shredded chicken, cumin, garlic powder, salt, and pepper. Make positive the hen is well-coated with the spices and set it aside.
2. Spread a skinny layer of enchilada sauce at the backside of the gradual cooker to forestall sticking.
3. Tear the tortillas in halves or quarters for less complicated layering.
4. Begin layering the casserole beginning with half of the tortillas, accompanied by using half of the rooster mixture, half of the onion, half of the black beans, half of the corn, 1/2 the inexperienced chilies, and one cup of cheese. Repeat this layering technique as soon as more.
5. Pour the closing enchilada sauce over the pinnacle layer and sprinkle the closing cup of cheese over it.
6. Cover and prepare dinner on low for 4-6 hours, till the cheese is melted and the casserole is heated through.
7. Garnish with clean cilantro earlier than serving.

Enjoy.

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