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Chicken Enchilada Casserole

Not rated yet
Servings 6-8 Prep Time n/a Cook Time 5-6 hrs low


9 (6 inch) Tortillas - Corn
1 Can (drained) Corn - Whole Kernel (Canned)
2 cups chicken Chicken - Breast, cooked, diced
1 Teaspoon Seasoning - Chili Powder
1/4 teaspoon1 Seasoning - Black Pepper
1/2 teaspoon Seasoning - Salt
1 Can (4 ounces) chopped Chile (Green) - Canned
2 Cups Cheese - Cheddar
2 Cans (10 ounces) Enchilada Sauce
1 Can (15 ounces, rinsed, drained) Beans - Black


1. Spray slow cooker with cooking spray.

2. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining enchilada sauce. Cover and cook on LOW Setting for 5 to 6 hours.

3. Serve with guacamole and sour cream.

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