Crock-Pot Chicken Enchilada Casserole

It sure is fun to make some enchiladas for dinner—especially if it means making our Red Chile Chicken Enchiladas or the Chicken Mole Enchiladas. But actually taking the time to fill and roll up the enchiladas can be tedious work for a quick weeknight dinner. So instead, why not make a chicken enchilada casserole right in the slow cooker? How to Make It: Add the chicken into the slow cooker and season it with salt and pepper. Add in the black beans, sweet corn, bell peppers, and onion into the slow cooker as well. Pour the enchilada sauce on top. Mix together the ingredients to make sure they are evenly distributed. Turn the slow cooker on high for 4 hours, or low for 8 hours. During the last hour, add in the tortilla strips, then sprinkle on the taco cheese.

Great

% Daily Values based on a 2,000 calorie diet