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The holiday season is a time of joy, love, and, perhaps most importantly, good food. As families and friends gather to celebrate, the kitchen becomes the heart of the home, echoing with laughter and the delicious aromas of cooking. During this bustling time, having easy and delicious recipes at hand is essential to ensure that the focus remains on enjoying the company of loved ones rather than spending hours in the kitchen.

Crockpot Chicken Enchilada Christmas Casserole

Elevate your meal prep with this vibrant vegetarian lunch option, perfect for those seeking a low-carb lunch. Packed with fresh veggies and rich flavors, this dish will tantalize your taste buds while keeping your diet on track. Enjoy a delicious, healthy meal with afterka for a satisfying mid-day boost! VegetarianLunch LowCarb HealthyEating MealPrep CrockpotRecipes CleanEating DeliciousEats
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Ingredients
  

2 lbs boneless, skinless chicken breasts

2 cups enchilada sauce (red or green, based on preference)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup chopped bell peppers (red and green for festive colors)

1 cup onion, finely chopped

2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

8 small corn tortillas, cut into quarters

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Avocado slices for serving (optional)

Instructions
 

Prepare the Chicken: Place the chicken breasts in the bottom of the Crockpot. Season with salt, pepper, cumin, smoked paprika, garlic powder, and onion powder.

    Add Ingredients: Pour the enchilada sauce over the chicken. Add the black beans, corn, chopped bell peppers, and onion. Stir gently to combine the ingredients.

      Layer the Tortillas: Spread half of the quartered tortillas over the mixture in the Crockpot, followed by half of the shredded cheese. Repeat the layering process with the remaining tortillas and top with the rest of the cheese.

        Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.

          Shred the Chicken: Once cooked, remove the chicken from the Crockpot, shred it with two forks, and then return it to the mixture, stirring to combine everything well.

            Serve: Spoon the casserole into bowls and garnish with fresh cilantro, avocado slices, and a dollop of sour cream, if desired.

              Enjoy: This hearty casserole can be enjoyed as a festive main dish for dinner or served at holiday gatherings.

                Prep Time: 15 minutes | Total Time: 6-8 hours (depending on cooking option) | Servings: 6-8