Slow-Cooked Chicken & Black Bean Enchilada Casserole

Ingredients

- 2 tablespoons olive oil
- 3 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup red enchilada sauce
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 1/2 cup chopped raw onions
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 cup corn chips, crushed
- Hot sauce, to taste
- Sour cream, for serving

Instructions

1. Prepare the Crock Pot:
Drizzle 2 tablespoons of olive oil into the bottom of the Crock Pot to prevent sticking.

2. Assemble the Ingredients:
In your Crock Pot, combine the shredded chicken, black beans, corn, diced zucchini, and diced bell pepper.

3. Mix in the Sauce and Spices:
Pour 1 cup of red enchilada sauce over the mixture. Stir gently to combine all ingredients evenly.

4. Season the Mixture:
Sprinkle in the ground cumin, chili powder, smoked paprika, ground coriander, and oregano. Stir well to ensure the spices are evenly distributed.

5. Cook the Casserole:
Cover the Crock Pot and cook on low for PT4H (4 hours). Stir occasionally for even cooking and flavor distribution.

6. Top with Cheese and Onions:
After 4 hours, sprinkle the shredded cheddar cheese over the top and cover for an additional PT15M (15 minutes) until the cheese melts.

7. Finish and Serve:
Once the cheese has melted, turn off the Crock Pot. Stir in the chopped cilantro. Serve the casserole hot, garnished with crushed corn chips, chopped raw onions, a dollop of sour cream, and a dash of hot sauce for extra spice.

Total Time

PT4H15M
4 hours and 15 minutes

Type of Dish

Dinner

Keywords

Crock Pot, Enchilada Casserole, Chicken Dinner, Slow Cooked, Black Bean Recipe, Easy Dinner, Comfort Food, Family Meal, Mexican-Inspired, Spicy Casserole

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 2,400

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