Chicken Enchilada Casserole

A simple and flavorful chicken enchilada casserole made in the slow cooker, perfect for busy weeknights or gatherings.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 can 10 ounces enchilada sauce
• 1 can 4 ounces diced green chilies, drained
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup shredded cheese cheddar or Mexican blend
• 1/2 cup chopped fresh cilantro
• 6 corn tortillas, cut into bite-sized pieces

Instructions:

In a slow cooker, combine the cooked chicken, enchilada sauce, diced green chilies, black beans, corn, and half of the shredded cheese

Layer half of the tortilla pieces on top of the chicken mixture

Repeat layers, finishing with the remaining shredded cheese on top

Cover and cook on low for 4-6 hours or high for 2-3 hours, until heated through and bubbly

Once cooked, sprinkle chopped cilantro over the casserole before serving