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@kienlacoste1986: #phimhaymoingay#phimtrungquoc#cuulongthanhtrai
Ông chú 1️⃣9️⃣8️⃣6️⃣🇻🇳
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Wednesday 05 March 2025 10:43:40 GMT
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Crockpot Salsa Chicken Enchilada Casserole Hearty and Flavorful Salsa Chicken Enchilada Casserole Made Easy in Your Crockpot Ingredients: 2 pounds boneless, skinless chicken breasts 1 cup salsa (your favorite brand or homemade) 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) corn, drained 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder Salt and pepper to taste 8 corn tortillas, cut into strips 2 cups shredded cheese (cheddar or Mexican blend) Fresh cilantro, for garnish (optional) Sour cream, for serving (optional) Directions: Place the chicken breasts in the bottom of the crockpot. Pour the salsa over the chicken, then add the black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender. Once cooked, shred the chicken directly in the crockpot using two forks and mix it with the salsa and beans. Layer half of the tortilla strips over the chicken mixture, followed by half of the shredded cheese. Repeat the layers with the remaining tortilla strips and cheese. Cover and cook on high for an additional 30 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired. Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes Kcal: 420 kcal | Servings: 6 servings
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