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Crockpot Chicken Enchilada Casserole

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“Recipe is from Diana Rattray, in about.com's weekly crockpot recipe newsletter.”
READY IN:
6hrs 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and sour cream.

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