Slow Cooker Chicken Enchilada Casserole Recipe
This Slow Cooker Chicken Enchilada Casserole is a delicious and easy Mexican-inspired dish that is perfect for a comforting family meal. Tender chicken, black beans, corn, and spices are layered with enchilada sauce and cheese, then cooked to perfection in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Ingredients
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Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 1 can (4 oz) diced green chiles
- 1 tsp garlic powder
- 1 tsp cumin
- 8 small corn tortillas, cut into strips
- 1 1/2 cups shredded Mexican blend cheese
- chopped cilantro and sliced olives for garnish (optional)
Instructions
- Place the chicken in the slow cooker: Add chicken breasts to a greased 6-quart slow cooker.
- Add ingredients: Pour in enchilada sauce, black beans, corn, onion, green chiles, garlic powder, and cumin.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred chicken: Remove chicken, shred, and return to slow cooker. Add tortilla strips and 1 cup cheese.
- Layer and cook: Mix well, top with remaining cheese, cover, and cook for 20–30 minutes until cheese melts.
- Serve: Garnish with cilantro and olives before serving.
Notes
- For extra heat, add jalapeños or spicy enchilada sauce.
- Pair with sour cream, avocado, or rice for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 90mg
