Slow Cooker Chicken Enchilada Casserole

Serves 9 in about 7 hours. The slow cooker brings taco seasoning and olives together.

Ingredients

• 2 pounds chicken thighs (or breasts), boneless/skinless
• 1 1-ounce packet taco seasoning (or homemade)
• 1 tablespoon chicken bouillon powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 28-ounce can red enchilada sauce
• 1 15-ounce can diced tomatoes (or diced tomatoes with green chiles), with juice
• 1 7-ounce can diced green chiles
• 1 small sweet onion, finely diced
• 1 15-ounce can black beans, drained & rinsed
• 10 corn tortillas, sliced
• 1 15-ounce can corn kernels, drained (or 2 cups frozen)
• 1 cup salsa
• ¼ cup chopped cilantro (optional)
• 2 cups shredded monterey jack cheese (or your favorite)
• Sliced jalapeño
• Cilantro
• Lime wedges
• Sliced avocado
• Sour cream
• Sliced black olives

Method

1. Tip in the chicken to the slow cooker and season it with the taco seasoning, chicken bouillon powder, salt, and black pepper.
2. Tip in the enchilada sauce, diced tomatoes, and green chiles over the top.
3. Tip in the diced onion and black beans. Stir, not disturbing the chicken on the bottom.
4. Cover the slow cooker and cook on Low for 6-7 hours, or High for 3-4 hours, or until the chicken is done and can shred easily.
5. About 1 hour before serving, remove the chicken to a plate and shred it. Then add the shredded chicken back into the slow cooker, along with the corn kernels.
6. Tip in the sliced corn tortillas. Mix them in.
7. Just before serving, add the salsa and ¼ cup chopped cilantro, if using. Stir.
8. Top with the shredded cheese and put the lid back on to melt it.
9. Plate with your choice of garnishes. Our favorites are avocado, jalapeño, cilantro, sour cream, and a squeeze of fresh lime juice.

More slow cooker ideas are in the slow cooker collection.