Slow Cooker Chicken Enchilada Doritos Casserole
Cheesy, flavorful, enchiladas, and crushed Doritos... what more do we need?
Course: Main Dish, Slow Cooker
Cuisine: American, Mexican
Keyword: cheese, Doritos, enchilada, slow cooker
Author: Neyssa Jump
- 2 lb boneless skinless chicken breasts or thighs
- 3 tablespoons of sofrito
- 2 tablespoons of low sodium adobo house seasoning
- 1 28 oz can enchilada sauce
- 8 oz shredded Mexican blend cheese divided
- 1 cup sour cream more for serving
- 1 11 oz bag Nacho Cheese Doritos
- 2.5 oz can sliced olives
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can whole kernel corn drained
- cilantro for garnish
Add chicken, sofrito, and adobo to slow cooker and cover with
enchilada sauce.
Cook on low 8 hours.
Shred chicken in slow cooker, and add black beans
and corn.
Stir in half cheese and one cup sour cream, stirring
until combined.
Crush the Doritos, and add all but one cup to slow
cooker mixture.
Top with remaining cheese, olives, and then the
chips.
Cover and cook on high about 30 minutes longer,
or until the cheese has melted.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg