Slow Cooker Chicken Enchilada Casserole - Brocc Your Body

Slow Cooker Chicken Enchilada Casserole - Brocc Your Body

from broccyourbody.com

Ingredients

  • 1 tablespoonolive oil
  • 1yellow onion, diced
  • 2 clovesgarlic, minced
  • 1 ½ lbsboneless skinless chicken breasts
  • ½ teaspoonkosher salt
  • ½ teaspoonchili powder
  • ½ teaspooncumin
  • ¼ teaspoonblack pepper
  • ¼ teaspoonoregano
  • 115 oz jar red enchilada sauce
  • 115 oz can black beans, drained and rinsed
  • 6corn tortillas, cut into bite sized pieces
  • ½ cupshredded cheddar cheese
  • finely chopped cilantro to top
  • lime wedges and sour cream to serve

Directions

  1. 1

    Heat olive oil in a skillet over medium heat. Add the onion and garlic, stirring occasionally, for about 6-8 minutes or until the onion has browned.

  2. 2

    In your slow cooker, add the chicken, seasonings, enchilada sauce, black beans, and sautéd onions and garlic. Cook on low for 7-8 hours or high for 4-5 hours.

  3. 3

    Shred the chicken, stir in the tortillas, and top with cheese. Cover until melted, about 10 minutes.

  4. 4

    Garnish with cilantro and serve as desired.