Slow Cooker Red Enchilada Casserole – CE
black beans, avocado
  • Clean Eating
  • freezable, kid favorite, poultry, slow cooker
Slow Cooker Red Enchilada Casserole – CE
black beans, avocado
  • Clean Eating
  • freezable, kid favorite, poultry, slow cooker
Servings:

Ingredients

Prep
  • 4 boneless chicken breasts
  • 28 oz can red enchilada sauce
  • 10 corn tortillas
On Cooking Day
  • 3 oz sliced black olives
  • 3 C shredded Mexican cheese blend
  • 2 avocados
  • 15 oz canned black beans

Instructions

To Assemble
  1. Add first two ingredients to large zipper bag. Zip to seal and squish around to mix.
  2. Cut up tortillas into strips. Store in bag until cooking day.
To Cook
  1. Add chicken to slow cooker. Cook on low for 4-6 hours.
  2. Shred chicken. Add in corn tortillas, cheese, olives to slow cooker and stir around.
  3. Cook for another 30 minutes.
  4. Slice avocado and heat black beans.

Ingredients

Prep
  • 4 boneless chicken breasts
  • 28 oz can red enchilada sauce
  • 10 corn tortillas
On Cooking Day
  • 3 oz sliced black olives
  • 3 C shredded Mexican cheese blend
  • 2 avocados
  • 15 oz canned black beans

Instructions

To Assemble
  1. Add first two ingredients to large zipper bag. Zip to seal and squish around to mix.
  2. Cut up tortillas into strips. Store in bag until cooking day.
To Cook
  1. Add chicken to slow cooker. Cook on low for 4-6 hours.
  2. Shred chicken. Add in corn tortillas, cheese, olives to slow cooker and stir around.
  3. Cook for another 30 minutes.
  4. Slice avocado and heat black beans.
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