Post by @simplyjadelife

Part 5! ✨ This Slow Cooker Chicken Enchilada Casserole is cheesy, flavorful, and perfect for busy school nights! Just toss everything into the crockpot, shred the chicken, then stir in tortillas and plenty of cheese. Save this easy family dinner for later! Ingredients - 1 to 1½ pounds boneless, skinless chicken breasts or thighs - 1 medium onion, diced - 1 (28-ounce) can red enchilada sauce - 1 packet taco seasoning - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and black pepper, to taste - 1 (4-ounce) can diced green chiles - 1 (15-ounce) can black beans, drained and rinsed - 1 (15-ounce) can corn, drained - 1½ to 2 cups shredded Mexican-blend cheese, divided - 8 flour tortillas, torn into bite-sized pieces -Optional: ½ cup sour cream for a creamier casserole Instructions 1. Add the diced onion to the bottom of the crockpot. 2. Place the chicken over the onion. Season with the taco seasoning, garlic powder, onion powder, paprika, salt, and pepper. 3. Pour the enchilada sauce over the chicken. Add the diced green chiles, drained black beans, and drained corn. 4. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is tender and easily shreds. 5. Shred the chicken directly in the crockpot and stir everything together. 6. Add the tortilla pieces, 1 cup of shredded cheese, and the optional sour cream. Stir until everything is evenly combined. 7. Sprinkle the remaining cheese over the top. Cover and cook for another 15 to 20 minutes, until the cheese is melted. 8. Serve with sour cream, avocado, cilantro, diced tomatoes, or crushed tortilla chips. #crockpotrecipes #slowcookerrecipe #weeknightdinner #EasyRecipe #familydinnerideas