This easy slow cooker recipe is a hit with soccer and football moms…
…who are rushing from practice and games, or even have kids eating at different times to accommodate their busy schedules! Just throw everything in before the craziness of the day starts and dinner is ready when you are.
3 cloves garlic
1/2 medium onion
1 medium red bell pepper
14.5-ounce diced tomatoes
2 pounds chicken breast
2 cups enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon oregano
1 teaspoon salt
15-ounce black beans
1 cup frozen corn
8 medium corn tortillas
4 cups brown rice, cooked
2 medium avocados
1/4 cup cilantro
1/2 cup shredded Mexican cheese blend
Mince garlic, and dice onion and red bell pepper into small pieces. Partially drain diced tomatoes by pouring off excess liquid from the top of the can.
Spray slow cooker with cooking spray. Drop in diced onion, then chicken breasts, then pour 1/2 cup of enchilada sauce so that it coats the chicken.
Next, pour in diced tomatoes, spices, salt, garlic, black beans, red bell pepper, and corn. Finally, pour 1 cup of enchilada sauce over everything and give a quick stir to the top ingredients.
Turn slow cooker on “low” for 7-8 hours. Once chicken is tender, mix everything well. Use the mixing spoon to help shred or break up chicken into pieces of desired size.
Serve over corn tortillas and/or cooked brown rice. Top with avocado, cilantro, cheese, and remaining 1/2 cup enchilada sauce, as desired.
One of the best parts of this meal is that it makes so much! Turn your leftovers into a chicken enchilada casserole!
Put a few tablespoons of enchilada sauce on the bottom of a small casserole dish. Cover the bottom with corn tortillas (ripping into pieces as needed). Layer a little rice and lots of slow cooked chicken enchilada filling, then cover with a couple more spoonfuls of enchilada sauce and cheese. Finally, put tortillas on top again, covered in a little more sauce and some more cheese!
You can either refrigerate this casserole and bake it in a few days, or you can freeze it to use within the next few months. Just make sure it’s well sealed if you’re opting for freezing.
For fridge casserole, bake at 400 F for 20-30 minutes, until bubbly and heated through. For freezer, take straight from the freezer and bake at 400 F for 40-50 minutes.
Recipe shared by Nikki Gallo