For a cozy night in, this chicken tortilla casserole made in a slow cooker is a hearty and tasty meal. It's full of soft chicken, beans, corn, and spices that have been cooked together just right. This is a filling meal that the whole family will love. It has melted cheese and crunchy tortilla strips on top.
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 cup salsa. 1 cup chicken broth. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 2 cups shredded Mexican blend cheese. 6 corn tortillas, cut into strips. Optional toppings: diced avocado, sour cream, chopped cilantro, lime wedges.
Instructions: Put chicken dices, black beans, corn, tomato dices with green chilies, salsa, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper in a slow cooker. Make sure to stir everything together well. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is fully cooked and the flavors are mixed. Throw in the corn tortilla strips and shredded cheese about 30 minutes before you serve. Put the lid on top and cook until the cheese melts and the tortillas get soft. If you want, you can serve it hot with diced avocado, sour cream, chopped cilantro, and lime wedges on top.
Prep Time: 15 minutes
Cook Time: 360 minutes
Willow Glen Performing Arts
