Slow-Cooker Chicken & Pinto Bean
Enchilada Casserole
A hearty, arms-off meal with shredded
fowl, pinto beans, corn, and tortillas, layered with enchilada sauce and
cheese. Perfect for a relaxed dinner or meal prep.
Ingredients
(Serves 4–6)
2 cups cooked bird, shredded
(rotisserie or poached)
1 cup corn kernels (sparkling, frozen,
or canned)
1 small onion, finely chopped
2–3 garlic cloves, minced
1 can (10 ounces) red enchilada sauce
1 can (10 oz.) diced tomatoes with
green chilies (non-compulsory)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder (optionally
available)
Salt and pepper, to flavor
6–eight small corn tortillas, reduce
into strips or quarters
1–1½ cups shredded cheese (cheddar,
Monterey Jack, or Mexican mixture)
Fresh cilantro, chopped, for garnish
Instructions
1. Prep the Slow Cooker: Spray the
inner with non-stick cooking spray.
2.
Layer Ingredients:
Spread a skinny layer of enchilada
sauce on the lowest.
Add 1/2 the chook, pinto beans, corn,
onion, garlic, and tomatoes.
Sprinkle half the cumin, paprika, chili
powder, salt, and pepper.
Add half of the tortilla strips.
Repeat with closing chicken, beans,
corn, spices, and tortillas.
Pour remaining enchilada sauce on
pinnacle.
3.
Cook: Cover and prepare dinner on low 4–5
hours or high 2–3 hours, till heated thru and flavors meld.
5.
Serve: Garnish with fresh cilantro, avocado,
or bitter cream if preferred. Serve warm.
Tips
& Variations
Add cream-style corn or a splash of
cream for additonal richness.
Corn tortillas soften inside the slow
cooker—no pre-frying needed.
Can be made in advance: layer
components in the sluggish cooker insert, refrigerate, then prepare dinner
while prepared.
For spicier flavor, add diced jalapeños
or hot sauce.
This recipe is filled with protein,
fiber, and flavor, making it a comforting, easy slow-cooker meal for busy
nights.
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