Thursday, October 3, 2013

Chicken, Black Bean, and Corn Enchilada Casserole

This a great recipe that you can toss most of the ingredients in the crock pot and cook for a few hours, stir in a few more ingredients and finish in the oven. Super comforting and satisfying. I doubled it and froze half.

Chicken, Black Bean, and Corn Enchilada Casserole


2 chicken breasts (can use frozen. Add an hour to low crockpot cook time)
1 can black beans, drained
1 can diced green chilis
15 oz red enchilada sauce, divided
1/2 cup salsa
1/2 cup plain greek yogurt

1 1/2 cups frozen corn
1 cup shredded cheddar cheese
6 medium tortillas, torn into 2 inch chunks

In a crockpot, combine chicken, beans, chilis, 1/3rd of the enchilada sauce, and salsa. Cook on high 1 hour and low 3.

Remove breasts and let cool enough to shred (or use forks). Preheat oven to 400

Add chicken back along with yogurt, corn, cheese and tortillas. Stir well 

Spray a casserole dish and place mixture in, evenly.

Top with reserved enchilada sauce and the cheese

Cook for 20-30 minutes, until cheese is melted and its heated through

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