Slow Cooker Chicken & Pinto Bean Enchilada Casserole
This slow-cooker meal is comfort food at its best: The layers of tortillas, cheese and sauce meld together into a cozy casserole inspired by the flavors in enchiladas. The top tortilla layer gets beautifully crispy in the slow cooker. We use pinto beans, but you could easily swap in black beans.
Ingreadient
- 4 cups shredded rotisserie chicken
- 1 (15 ounce) can no-salt-added pinto beans, rinsed
- 1 cup unsalted chicken broth
- ½ cup diced red bell pepper
- 1 (12 ounce) jar salsa verde
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 10 (6 inch) corn tortillas
- 2 ½ cups shredded cheddar and/or monterey jack cheese, divided
- sour cream and chopped fresh cilantro for serving
Direction
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