🥘 Crockpot Enchilada Casserole 🥘 The easiest, cheesiest, and most comforting dinner for busy weeknights! Bonus: it’s low-carb and packed with flavor. Here’s how to make it: Ingredients • 3 chicken breasts • 1 can (15 oz) salsa • 1 tsp olive oil • ¾ cup chicken broth • ¼ cup water • 1 packet taco seasoning • 1 onion, chopped • 2 bell peppers, chopped • 1 can black beans, drained • 1 pack low-carb tortillas, cut into 1–2 inch squares • 1–2 cups reduced-fat Mexican cheese blend Directions 1️⃣ combine salsa, olive oil, chicken broth, water, taco seasoning, black beans, onion, and bell peppers. Mix well. 2️⃣ add chicken breasts. Cover and cook on high for 3–4 hours or low for 6–7 hours, until the chicken is fully cooked and falls apart easily. 3️⃣ Shred the chicken directly in the crockpot with two forks. 4️⃣ Add the tortilla squares and as much cheese as you’d like. Mix everything together. 5️⃣ Top with additional cheese, cover, and cook for another 30 minutes until bubbly. Serve with sour cream, guacamole, or fresh cilantro for the perfect finishing touch! 🌮 ✨ Who’s ready to try this?!
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