Slow Cooker Mexican Casserole
Ingredients
The filling
-
1
unit
onion, chopped
-
1
unit
red bell pepper, seeded and diced
-
2
cups
frozen corn, thawed
-
1
pound
cooked chicken, shredded
-
3
tablespoons
taco seasoning
-
¼
cup
fresh cilantro, chopped
-
3
cloves
garlic, minced
-
½
teaspoon
sea salt
-
16
ounces
cheddar cheese, shredded (or Daiya)
-
32
ounces
salsa
-
12
unit
organic corn tortillas
For serving
-
to taste
unit
diced avocado
-
to taste
unit
cilantro
-
to taste
unit
Greek yogurt or sour cream (optional)
Instructions
- Combine onion, bell pepper, corn, chicken, taco seasoning, cilantro, garlic, salt, and ½ cup of cheese in a large bowl.
- Spread ⅓ of the salsa in the slow cooker.
- Layer 6 tortillas over the salsa, overlapping them.
- Top with ½ of the chicken filling, ⅓ of the salsa, and ½ cup of cheese.
- Layer the remaining 6 tortillas on top.
- Add the remaining filling and salsa, reserving some cheese.
- Cook on low for 2 to 4 hours.
- In the last 20 minutes of cooking, sprinkle with the remaining cheese.
- Serve with avocado and Greek yogurt or sour cream.
Nutrition Facts (estimated)
Servings
8
Calories
467
Total fat
22g
Total carbohydrates
39g
Total protein
31g
Sodium
1423mg
Cholesterol
93mg
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