Slow Cooker Easy Enchilada Casserole


- 1 can Rotel (I found this awesome Mexican style one with lime and cilantro)

- 1 can red enchilada sauce

- 1 c. chicken stock

- 1 can corn, drained

- 1 can black beans, drained and rinsed

- 1 c. brown rice**

**I intended to use just brown rice, but ended up finding this quinoa & brown rice blend. It was delicious and I'd totally use it again (especially since I didn't want to deal with an open bag of brown rice at work).

***You could easily add some chicken thighs to this recipe and shred with a fork.


1.  Place all ingredients in a lined/greased slow cooker, stir to mix, cook on low for 5-6 hours, or high for 3 hours.

2.  Give it a good stir and serve warm (Michael and Annalyn added shredded cheese to it when they ate it leftover).  Would also make a great base for grilled chicken.