Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 2 cups red enchilada sauce (store-bought or homemade); 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 can (4 oz) diced green chiles; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp garlic powder; Salt and pepper, to taste; 12 small corn tortillas, torn into quarters; 2 cups shredded Mexican cheese blend; Fresh cilantro, chopped (for garnish); Sour cream, avocado, and green onions (for serving, optional)

Description

This slow cooker chicken enchilada casserole is a comforting, cheesy, and flavorful dish that brings all the flavors of classic enchiladas with minimal effort. Tender shredded chicken, enchilada sauce, and melty cheese are layered with corn tortillas, creating a satisfying meal that’s perfect for busy weeknights or meal prep.

Ingredients

Units Scale

1.5 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce (store-bought or homemade)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (4 oz) diced green chiles
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper, to taste
12 small corn tortillas, torn into quarters
2 cups shredded Mexican cheese blend
Fresh cilantro, chopped (for garnish)
Sour cream, avocado, and green onions (for serving, optional)

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Instructions

Add Chicken to Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Season with salt, pepper, chili powder, cumin, and garlic powder.
Add Sauce and Beans: Pour 1 cup of enchilada sauce over the chicken. Add black beans, corn, and green chiles. Stir to combine.
Cook: Cover and cook on low for 4 hours or until the chicken is fully cooked and tender.
Shred the Chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir.
Layer with Tortillas and Cheese: Add a layer of the torn corn tortillas on top of the chicken mixture, followed by a layer of shredded cheese. Repeat this layering process, ending with a layer of cheese on top.
Final Cook: Cover and cook on low for an additional 20-30 minutes, until the cheese is melted and bubbly.
Serve: Garnish with fresh cilantro and serve with sour cream, avocado, and green onions if desired.

Notes

Green Enchilada Sauce Option: Swap red enchilada sauce for green for a different flavor.
Vegetable Additions: Add chopped bell peppers or diced tomatoes for more veggies.
Spice Level: Adjust the spice by adding more chili powder or a pinch of cayenne.