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Crock Pot Chicken Enchilada Casserole
Prep Time
20
minutes
mins
Cook Time
6
hours
hrs
Course:
Main Course
Cuisine:
American, Mexican
Servings:
8
servings
Ingredients
9
6"
corn tortillas
1
lb
ground chicken, cooked
2
4.5 oz
cans chopped, green chilies
3
cups
great northern beans, cooked
2
cups
shredded cheddar (or Mexican blend) cheese
1/2
cup
chicken broth
salsa or sour cream
for topping/serving
Instructions
In a greased 4 quart crock, layer three tortillas, overlapping as necessary.
On top of the tortillas put ½ of the ground chicken, 1/3 of the chilies, ½ of the beans, and ½ cup cheese.
Pour ¼ cup of chicken broth over this layer.
Add three more tortillas, the rest of the chicken and beans, 1/3 of the chilies, and another ½ cup cheese.
Put your last layer of tortillas on top with the rest of the chilies and cheese.
Pour the remaining ¼ cup of chicken broth over the top.
Cover and cook on low for 6 hours.
Serve with salsa and sour cream, if desired.