Chicken Enchilada Casserole

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Chicken Enchilada Casserole
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Makes: 8 servings adjust
Easy Crock pot meal with the flavor of home made enchiladas

Directions

Ingredients

  • 1 Nonstick cooking spray

Step 1

lightly coat a 3 3/12 or 4 quart slow cooker with cooking spray.

Ingredients

  • 9 corn tortillas, 6-inch
  • 11 ounces whole kernal corn, canned and drained or frozen
  • 6 ounces Chicken, cooked and cut up
  • 4 ounces diced green chilis, undrained
  • 2 cups mexican sprinkle cheese
  • 19 ounces Enchilada Sauce

Step 2

Place 3 of the tortillas in bottom of prepared cooker, overlapping as necessary. Top with corn, half of the chicken, and half of the green chilies; sprinkle with 1/2 cup of cheese. Pour about 3/4 cup of the enchilada sauce over the mixture in cooker.

Ingredients

  • 15 ounces Beans, rinsed and drained

Step 3

Repeat with 3 more tortillas, beans, remaining chicken, and remaining chillies; sprinkle and other 1/2 cup of the cheese. Pour another 3/4 cup of the enchilada sauce over mixture. Top with remaining 3 tortillas, remaining cheese and remaining enchilada sauce.
 

Step 4

cover and cook on low heat setting for 5 hours or on high heat for 2 1/2 hours.
 

Step 5

VARIATION: use 13x9 baking dish. Double tortillas. Bake at 375 degrees for 30-45 mins.
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