Layering tortillas, cheese and sauce creates a hot casserole with tortilla texture similar to enchiladas, making this slow cooker recipe the ultimate comfort food.
The tortillas on top of this in the slow cooker get super crispy. We use pinto beans, but black beans work equally as well.
– 4 cups shredded rotisserie chicken – 1 (15 ounce) can no-salt-added pinto beans, rinsed – 1 cup unsalted chicken broth – ½ cup diced red bell pepper – 1 (12 ounce) jar salsa verde – ¼ teaspoon salt
– ¼ teaspoon ground pepper – 10 (6 inch) corn tortilla – 2 ½ cups shredded Cheddar and/or Monterey Jack cheese, divided – Sour cream and chopped fresh cilantro for serving
Spray the sides of a 6-quart slow cooker with cooking spray.
In a big bowl, combine chicken, beans, salsa, bell pepper, broth, salt, and pepper. Stir until mixed. To the crock, add about 1 1/2 cups, or one-third of the mixture.
Top with 3-4 tortillas, slightly overlapping and tearing as you go so they don't bunch. Sprinkle the top with 1/2 cup of the cheese. Make two more layers with the remaining ingredients, finishing with the last 1 1/2 cups of cheese on top.
Put a paper towel under the lid to absorb extra moisture, but make sure the paper towel does not touch the cheese. Cook the tortillas on Low for about 4 hours or until the top layer is golden and crispy .
If desired, top with sour cream and cilantro and serve.