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

Method

1. Place chicken, onion, enchilada sauce, taco seasoning, green chiles, black beans, and corn into the slow cooker.
2. Cook on low for 5-6 hours or high for 3-4 hours, until chicken is cooked through and shreds easily.
3. Shred the chicken directly in the slow cooker.
4. Stir in the torn tortilla pieces.
5. Add shredded cheese and sour cream, mixing until fully combined.
6. Let sit a few minutes until warm, creamy, and melted throughout before serving.