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Slow Cooker Chicken Enchilada Casserole Recipe

Slow Cooker Chicken Enchilada Casserole Recipe
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4.8 from 13 reviews

A delicious and easy recipe for Slow Cooker Chicken Enchilada Casserole that is perfect for a comforting family meal. Tender shredded chicken, black beans, corn, and spices layered with enchilada sauce and cheese, all cooked to perfection in a slow cooker.

Ingredients

Units Scale

Chicken Enchilada Casserole:

  • 1.5 pounds boneless skinless chicken breasts
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 10 small corn tortillas, cut into quarters
  • 2 cups shredded Mexican cheese blend
  • Chopped fresh cilantro and sliced green onions for garnish (optional)

Instructions

  1. Prepare the Chicken: Place the chicken breasts in the bottom of a greased slow cooker.
  2. Add Ingredients: Pour the enchilada sauce over the chicken, then add black beans, corn, chili powder, cumin, garlic powder, and salt. Stir gently to combine.
  3. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours until the chicken is fully cooked and tender.
  4. Shred Chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker.
  5. Add Tortillas and Cheese: Stir in the cut tortillas and 1 cup of shredded cheese. Sprinkle the remaining 1 cup of cheese over the top.
  6. Final Cooking: Cover and cook for another 20–30 minutes on low until everything is heated through and the cheese is melted.
  7. Serve: Serve hot, garnished with fresh cilantro and green onions if desired.

Notes

  • You can substitute flour tortillas if preferred.
  • Add a dollop of sour cream or a squeeze of lime juice before serving for extra flavor.

Nutrition

Find it online: https://easy-tapas-recipes.com/slow-cooker-chicken-enchilada-casserole-recipe-2/