How much easier does it get than this?
You prep the filling in the slow cooker.
Layer the ingredients in the pan.
Bake.
Your prep work = cutting an onion and garlic and opening cans.
This is fantastic for all you busy people out there (AKA everyone and their dogs.).
Enough with the talk, get that slow cooker out!
Ingredients:
2 medium yellow onions, chopped
3 cloves garlic, minced, pressed or grated
1.25 lb boneless, skinless chicken breasts
1 28 oz. can of green chili enchilada sauce, divided in half
2 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
2 15 oz. cans great northern beans or cannellini beans, drained & rinsed well
1/4 – 1/2 tsp cayenne (optional)
1 Tbsp flour
corn tortillas (approx. 15)
1 1/2 C. reduced-fat shredded mexican cheese blend, separated
cilantro, green onions or sour cream for topping
Directions:
Place the onions, garlic, chicken breasts, 1/2 of the can of green chili enchilada sauce, cumin, salt and pepper in a crockpot.
Cook on low for 6-8 hours until the chicken is cooked through and easily shredded. Shred chicken with two forks & place back in the crockpot.
Add the beans, cayenne (if using), and flour to the crockpot mixture. The flour will help thicken the sauce a tad.
Cover and cook on low for 30 minutes to 1 hour.
Preheat your oven to 375 degrees.
To make the casserole, spray a 9×13 glass baking dish with cooking spray.
Spread a couple tablespoons of the reserved green chili sauce on the bottom of the dish. Place corn tortillas in a single layer on the bottom of the dish (I like to break some in half so there isn’t as much overlap).
Next, evenly spread 1/3 of the chicken & bean mixture onto the tortillas. Top with 1/2 C. of the shredded cheese. Repeat the layers (tortillas, chicken mixture, cheese) two more times (for a total of 3 layers).
Bake, uncovered, for 20 minutes.
Use the remaining green chili sauce to top when serving and top with additional toppings, if desired! Some of my favorites are green onions, cilantro, and sour cream or plain greek yogurt.