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Slow-Cooker Chicken & Pinto Bean Enchilada Casserole
Ingredients
  • 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 tortillas
  • 2 ½ cups shredded Cheddar and/or Monterey Jack cheese, divided
  • Sour cream and chopped fresh cilantro for serving
Steps
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