Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup red enchilada sauce; 0.25 cup black beans; 1 medium corn tortilla; 0.25 cup red bell pepper; 0.25 cup yellow onion; 0.5 tsp chili powder; 0.25 tsp cumin; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.5 oz shredded cheddar cheese; 2 tbsp plain Greek yogurt; 1 tbsp fresh cilantro

Nutrition

Per serving

471 calories

Protein: 47g; 39% of calories
Carbs: 42g; 34% of calories
Fat: 15g; 27% of calories

Instructions

Prep 15 min · Cook 6 hr

Place the chicken breast, red enchilada sauce, diced bell pepper, diced onion, chili powder, cumin, sea salt, and black pepper into the slow cooker.
Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and easy to shred.
Remove the chicken to a bowl and shred using two forks, then return the shredded meat to the slow cooker.
Stir in the rinsed black beans and the corn tortilla, which has been cut into bite-sized strips.
Sprinkle the shredded cheddar cheese over the top, cover for 5 minutes until the cheese is melted and bubbly.
Serve hot topped with a dollop of Greek yogurt and fresh cilantro.

Nutrition

Ingredients

Instructions

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