Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (12 oz) corn, drained
- 1 onion, diced
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 package (8 oz) tortilla chips, slightly crushed
- Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of the Crock-Pot. Sprinkle with the taco seasoning, and pour the red enchilada sauce and diced green chilies over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once the chicken is fully cooked, remove it from the Crock-Pot and shred it using two forks. Return the shredded chicken to the Crock-Pot.
- Stir in the black beans, corn, and diced onion into the Crock-Pot with the chicken. Mix everything well to combine.
- Crush the tortilla chips and sprinkle a layer on top of the chicken and veggie mixture. Then, add half of the shredded cheddar and Monterey Jack cheese.
- Drop spoonfuls of sour cream on top of the cheese layer, and then top with the remaining cheese.
- Cover and cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
- Once the casserole is hot and bubbly, garnish with fresh cilantro if desired, and serve with extra tortilla chips or a side salad.
Notes
You can use frozen chicken breasts in the Crock-Pot—just add an extra 1-2 hours of cooking time if needed.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Method: slow cooker
