Slow Cooker Chicken Enchilada Casserole
In this slow cooker chicken enchilada casserole, the tender chicken thighs almost shred themselves. With black beans, corn, and tortillas in a flavorful sauce, this dish is plenty cheesy and satisfying.
Ingredients
- 1 pound skinless boneless chicken thighs
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen whole kernel corn
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 2 (10-ounce) cans medium red enchilada sauce
- 1 (8-ounce) package shredded mexican blend cheese, divided
- 8 (6-inch) corn tortillas, cut into 1-inch pieces
- shredded iceberg or romaine lettuce
- chopped fresh tomato
- chopped green onion
- sour cream