Looking for a cozy, flavorful meal that’s sure to please the whole family? This Chicken Enchilada Casserole is just the answer! Tender chicken, fresh zucchini, corn, and pinto beans are combined with a savory red enchilada sauce, creating a hearty base that’s both satisfying and full of bold flavor. The crispy tortilla strips add a delightful crunch, while melted Mexican cheese ties everything together. Perfect for busy nights, this dish comes together in your slow cooker and is finished with a little time on high to let the sauce thicken and the cheese melt. Top it off with creamy avocado and fresh cilantro for a comforting, flavorful meal!
Chicken Enchilada Casserole
Ingredients:
- 1.5 lbs chicken breast, cubed
- 1 large zucchini
- 1 medium sized onion
- 1 cup frozen corn
- 1 14 oz can of pinto beans, rinsed and drained.
- 1 28 oz can red enchilada sauce
- 1 14 oz can diced tomatoes
- 2 TBS taco seasoning
- 2 cloves minced garlic
- 1 cup mexican blend cheese
- 6 small corn tortillas cut into strips
Directions:
- Cut zucchini and chicken breast into chunks. Dice onion.
- Season chicken breast with 2 tsp taco seasoning. Add chicken, zucchini, onion, garlic, corn and beans to the crockpot. Cover with enchilada sauce. Stir together gently. Cover and cook on low for 4 hours.
- Turn temperature to high, and leave uncovered for 30-45 minutes to allow the sauce to thicken.
- Stir in tortilla strips, and top with Mexican blend cheese. Replace lid and allow cheese to melt.
- Serve with avocado and fresh cilantro!
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