This slow cooker chicken enchilada casserole recipe features layers of juicy shredded chicken, enchilada sauce, cheese, black beans, corn and corn tortillas, perfect for weeknights or lazy weekends.
Chicken Breasts | Salsa Enchilada Sauce | Garlic Cumin | Chili Powder Paprika | Corn Tortillas Black Beans | Frozen Corn Monterey Jack Cheese
Place chicken, salsa, enchilada sauce and spices into the slow cooker. Cook on high for 3 hours, or low for 6 hours.
Cut tortillas into smaller squares. Shred chicken. Add roughly half of the corn tortillas, black beans, and corn. Stir to combine.
Sprinkle the remaining corn tortilla strips over the top of the chicken mixture. Top with the shredded cheese.
Cook on high for an additional 30 minutes making sure the frozen corn warms up and the cheese melts on top.