Name: Crockpot Chicken Enchilada Casserole
Ingredients: 1.5 lbs boneless skinless chicken breast; 30 oz enchilada sauce I used El Paso brand; 1 can green chiles; 1 can black beans; 1 small onion diced; 1 cup shredded Mexican cheese; 8 corn tortillas cut into strips; Toppings: cilantro avocado, greek yogurt, sour cream, jalapenos

Ingredients

1.5 lbs boneless skinless chicken breast
30 oz enchilada sauce I used El Paso brand
1 can green chiles
1 can black beans
1 small onion diced
1 cup shredded Mexican cheese
8 corn tortillas cut into strips
Toppings: cilantro avocado, greek yogurt, sour cream, jalapenos

Cook Mode Prevent your screen from going dark

Instructions

Gather all the ingredients.
Put the chicken breast, enchilada sauce, green chiles, black beans, and onion into the crockpot.
Cook on high for 4 hours (or low for 8 hours) until the chicken is cooked through.
Shred the chicken using 2 forks. Mix well.
Add the cut tortilla strips & ½ of the cheese to the crockpot, stir, and top with the remaining shredded cheese.
Add the lid and let cook for 30 minutes, until the cheese is melted.
Serve with cilantro, avocado, jalapenos, greek yogurt, or optional toppings.
Enjoy!