Crock Pot Chicken Enchilada Casserole

Ingredients

• 9 corn tortillas, 6-inch
• 1 can (12 to 16 ounces) whole kernel corn with peppers, drained
• 2 to 3 cups cooked diced chicken
• 1 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt, or to taste
• 1 can (4 ounces) chopped green chile peppers, mild
• 2 cups shredded Mexican blend cheese or mild Cheddar cheese
• 2 cans (10 ounces each) red enchilada sauce
• 1 can (15 ounces) black beans, drained and rinsed
• guacamole or sour cream, optional

Directions

1. Spray the interior of the slow cooker with nonstick cooking spray.
2. Place 3 tortillas in bottom of slow cooker.
3. Top the tortillas with the drained corn, half of the chicken, about half of the seasonings, and half of the chile peppers.
4. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese.
5. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese.
6. Top with remaining tortillas and enchilada sauce.
7. Cover and cook on LOW setting for 5 to 6 hours.
8. Serve the casserole with guacamole or sour cream, if desired.
9. Tips and Variations
10. Substitute pepper jack cheese or a taco seasoned cheese for the cheddar blend.
11. If you don't have black beans, use pinto beans, navy beans, or seasoned chili beans.
12. Use diced cooked turkey instead of the chicken.
13. Omit the chicken and add more black beans or another kind of beans and extra cheese for a vegetarian dish.
14. For extra heat, add about a tablespoon of chopped jalapeno peppers to each layer with the mild peppers.
15. Garnish the sour cream or guacamole with chopped fresh cilantro, sliced green onions, or diced fresh tomatoes.
16. More Recipes