The top tortilla layer gets beautifully crispy in the slow cooker.
We use pinto beans, but you could easily swap in black beans.
Protein-packed and flavorful rotisserie chicken is layered with corn tortillas to give the classic enchilada taste.
Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
You’ll want this meal on your regular rotation.
Keep reading for our expert tips on how to easily shred chicken, smart ingredient substitutions and more!
Spoon about one-third of the mixture (about 1 1/2 cups) into the slow cooker.
Arrange 3 or 4 tortillas on top, overlapping slightly and tearing them to fit as needed.
Top with 1/2 cup cheese.
Repeat with the remaining ingredients to make 2 more layers, ending with the remaining 1 1/2 cups cheese.
Cook on Low until the top layer of tortillas is slightly crispy and golden, about 4 hours.
Serve with sour cream and cilantro, if desired.
Or just pair it with a freshly made leafy green salad.
Refrigerate leftovers in an airtight container or in individual containers if you plan to take them to work.
When stored this way, the casserole will stay fresh for about 3 days.
Check the temperature and add more time if necessary, as ovens can vary.
Alternatively, microwave it on medium until it reaches your desired temperature.
If you have another excellent recipe that calls for them, go for it.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
