CROCKPOT CHICKEN ENCHILADA CASSEROLE

INGREDIENTS:

2 cans red enchilada sauce 

2 chicken breasts

2 can of corn

2 tablespoons garlic

Salt & pepper to taste

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon paprika 

1 medium onion

Mozzarella & cheddar cheese to taste

2 cups rice

INSTRUCTIONS:

1. Add chicken to bottom of crockpot and top with enchilada sauce

2. Top with 1 can of corn, 1 medium onion and garlic 

3. Add all seasonings 

4. Cook on high for 4 hours or low for 6

5. Once chicken is done, take it out and shred then return to crockpot

6. Preheat oven to 350

7. Make rice and add to casserole dish

8. Top cooked rice with enchilada mixture 

9. Top with cheese and put in oven for 10 minutes until melted!