SUPER EASY Crockpot Enchilada Casserole 🤤 Looking for a quick, flavorful dinner that’s perfect for busy families? This Crockpot Enchilada Casserole is a winner—packed with protein and veggies, with minimal ingredients and maximum taste! Ingredients: • 1 diced onion • 1 can black beans (rinsed & drained) • 3 boneless, skinless chicken breasts • 1 packet fajita seasoning • 3/4 can enchilada sauce (from a 15 oz can) • 1 bag frozen corn • 8 flour tortillas (cut into pieces) • Shredded Mexican blend cheese (to taste) • Optional Toppings: sour cream, hot sauce, shredded lettuce, avocado, jalapeños Instructions: 1️⃣ Load the Crockpot: Add the diced onion, black beans, chicken breasts, fajita seasoning, and enchilada sauce. Cook on HIGH for 4 hours. 2️⃣ Shred the Chicken: Once cooked, shred the chicken right in the crockpot. 3️⃣ Add Corn: Stir in the frozen corn and cook for another 15 minutes. 4️⃣ Mix in Tortillas: Add the cut tortillas and mix thoroughly. 5️⃣ Cheesy Finish: Top with shredded cheese, cover, and let melt for 5-10 minutes. 6️⃣ Serve: Spoon into bowls and finish with your favorite toppings. Enjoy this hearty, hassle-free meal that even the kids will love! Save and tag me if you try it! ❤️ CrockpotEnchiladaCasserole EasyDinner CrockpotRecipes FamilyDinner QuickMeal MexicanInspired