Description
Eight portions of slow-cooker chicken, black-bean and corn-tortilla enchilada casserole.
Ingredients
Scale
- 1 1/2 pounds Boneless skinless chicken breasts
- 2 cups Red enchilada sauce
- 1 medium Yellow onion, diced
- 1 teaspoon Ground cumin
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 12 tortillas Small corn tortillas
- 1 1/2 cups Shredded sharp cheddar
Instructions
- Place 1 1/2 lb boneless skinless chicken breasts in a 5- to 6-quart slow cooker. Add 2 cups red enchilada sauce, one diced onion and 1 tsp cumin. Cover and start cooking promptly on LOW.
- Cook approximately four hours until the thickest chicken part measures 165°F on a food thermometer. Remove breasts to a clean plate, shred with forks and return to the cooker with one drained and rinsed 15-oz can black beans and 1 cup frozen corn.
- Cut twelve small corn tortillas into strips. Fold half the strips into the saucy chicken and scatter the rest over the top, followed by 1 1/2 cups shredded cheddar. Cover and cook on LOW approximately thirty minutes more until cheese melts, corn is hot and tortillas soften.
- Turn off and rest ten minutes before dividing into eight working portions. Record whether the late-added tortillas remain distinct, sauce thickness, chicken temperature and actual yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: approximately four hours on LOW for chicken, thirty minutes after tortilla/cheese assembly and ten-minute rest; thermometer endpoint governs.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 270 minutes
- Category: Dinners
Nutrition
- Serving Size: One eighth of the casserole, pending cooked-volume measurement