Easy Crockpot Chicken Enchilada Casserole (6 Hours Crock)

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Today's special is the easy crockpot chicken enchilada casserole. This delightful recipe is easy and quick to prepare.

All you require are 11 ingredients and the readiness to follow 6 easy steps.

• 2 relatively small yellow onions, rough chop
• 2 relatively large Mild Jalapenos, deseeded and rough chop
• 3 large cloves of Garlic, pressed
• 2 large boneless, skinless, chicken breasts. A pound and more
• 1 (28 oz.) can of Old El Paso "Mild" Red Enchilada Sauce
• 1 (10 oz.) can of Old El Paso "Medium" Red Enchilada Sauce
• 1 can drained black beans
• 1 can drained sweet corn niblets
• 1 very small can of Old El Paso green chiles
• 1 bag fine shred "4 cheese" Mexican Blend Cheese
• 1 bag corn tortillas (18), cut in strips

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "easy crockpot chicken enchilada casserole".

• Place the Chicken Breasts in the bottom of your crockpot.

  

• Add in the onions, garlic, jalapenos.

  

• Dump and go... the Enchilada sauce, green Chiles, beans, and corn. Let go on 'High' Crockpot setting Four and a Half Hours.

  

• Remove and shred the slow cooked chicken, add back.
• Add the stripped corn tortillas and half the bag of cheese. Mix well.

  

• Cover the top of the crock with the remaining half of the cheese, cover, and let go for another hour and a half. 6 hours total, enjoy...

  

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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