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Slow Cooker

Slow Cooker Chicken & Pinto Bean Enchilada Casserole

This slow-cooker meal is comfort food at its best: The layers of tortillas, cheese and sauce meld together into a cozy casserole inspired by the flavors in enchiladas. The top tortilla layer gets beautifully crispy in the slow cooker. We use pinto beans, but you could easily swap in black beans.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 cups shredded rotisserie chicken
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed
  • 1 cup unsalted chicken broth
  • ½ cup diced red bell pepper
  • 1 (12 ounce) jar salsa verde
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 10 (6 inch) corn tortillas
  • 2 ½ cups shredded cheddar and/or monterey jack cheese, divided
  • sour cream and chopped fresh cilantro for serving

Directions

  1. Lightly coat the sides of a 6-quart slow cooker with cooking spray.
  2. Combine 4 cups chicken, 15 ounces of beans, 1 cup broth, 1/2 cup bell pepper, 12 ounces of salsa, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spoon about one-third of the mixture (about 1 1/2 cups) into the slow cooker. Arrange 3 or 4 tortillas on top, overlapping slightly and tearing them to fit as needed. Top with 1/2 cup cheese. Repeat with the remaining ingredients to make 2 more layers, ending with the remaining 1 1/2 cups cheese. Cover, fitting a paper towel underneath the lid, but not touching the cheese, to absorb excess moisture. Cook on Low until the top layer of tortillas is slightly crispy and golden, about 4 hours. Serve with sour cream and cilantro, if desired.