Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Prepare the Slow Cooker: Grease your slow cooker, layer half of the corn tortillas at the bottom.
- Mix the Chicken Mixture: Combine the shredded cooked chicken, enchilada sauce, black beans, and any optional vegetables.
- First Layer of Filling: Spread half of the chicken mixture over the tortillas and sprinkle half of the cheese on top.
- Repeat the Layers: Layer the remaining tortillas on top, pour the rest of the chicken mixture and cheese.
- Cook Low and Slow: Cover and cook on low for 5 hours.
- Check for Doneness: Ensure chicken has reached 165°F and casserole is bubbly.
- Optional Crispy Topping: Use an air fryer or broiler for a few minutes for a crispy top.
- Serve and Enjoy: Let cool slightly and garnish with cilantro, avocado, or sour cream.
Nutrition
Notes
Customize the casserole with various proteins or add extra vegetables as per your preference.
