So instead, why not make a chicken enchilada casserole right in the slow cooker?
The consistency of the casserole will vary based on how much enchilada sauce you put in.
If you want a soupier consistency, I recommend adding in 28 ounces of enchilada sauce.
Kiersten Hickman/Eat This, Not That!
The taste of all of these ingredients is out of this world.
You don’t need a ton of spices to make it!
Let the spices and flavor from the enchilada sauce do the work for you.
Simply add in 1/4 teaspoon of cayenne pepper into the Crock-Pot before turning it on.
Makes 6 servings
Ingredients
1 20 oz.
can enchilada sauce1 lb.
boneless, skinless chicken breast, diced1 15 oz.
can sweet corn, drained1 15 oz.
Tip
Freeze this meal and save it for later!
confirm to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker.
Mix ingredients together so they are evenly distributed before turning on the slow cooker.
