From the Pantry Butler kitchen
Crockpot Chicken Enchilada Casserole
Ingredients
- 1–1½ lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 1 (28 oz) can red enchilada sauce
- 1 packet taco seasoning
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, drained + rinsed
- 1 (15 oz) can corn, drained
- 8 flour tortillas, torn into bite-sized pieces
- 1½–2 cups shredded Mexican-blend cheese
- ½ cup sour cream
How Lauren Thompson (laurenashley_thompson) makes it
The method is theirs, so it stays where they posted it — along with their photos. We list what goes in; they show you how.
Watch the original →Save this to your own cookbook
Saved, it is yours and private — the full recipe lands in your own cookbook so you can cook from it, and Lauren Thompson (laurenashley_thompson) still gets the credit and the link. Free for your first 20 recipes.
Save this recipe →