Description
This Slow Cooker Chicken Enchilada Casserole is a delicious and easy-to-make Mexican-inspired dish that is perfect for a comforting family meal. With tender chicken, black beans, corn, and gooey cheese, this flavorful casserole is sure to be a hit.
Ingredients
Scale
Chicken Enchilada Casserole:
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 cups red enchilada sauce (homemade or store-bought)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 8 corn tortillas, cut into strips
- 2 cups shredded Mexican cheese blend
For Serving:
- Chopped cilantro
- Sour cream
- Diced avocado
Instructions
- Place the Chicken in the Slow Cooker: Put the chicken breasts in the slow cooker.
- Add Sauce and Seasoning: Pour enchilada sauce over the chicken, then add chili powder, cumin, garlic powder, onion powder, and salt.
- Cook the Chicken: Cover and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is cooked through.
- Shred the Chicken: Remove the chicken, shred it, then return it to the slow cooker.
- Add Remaining Ingredients: Stir in black beans, corn, tortilla strips, and 1 cup of cheese.
- Top and Melt Cheese: Top with remaining cheese, cover, and cook on low for 30 minutes until cheese is melted.
- Serve: Garnish with cilantro, sour cream, and avocado if desired.
Notes
- Use rotisserie chicken as a time-saving option.
- Flour tortillas can be substituted, but they may yield a softer texture.
- Add a diced jalapeño for extra spice.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 95mg
