Slow Cooker Chicken Enchilada Casserole

Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 15 min
Cook time: PT-481957H50M38S
Total time: PT-481957H50M38S
Cuisine: Mexican
Ingredients: 2 lbs chicken breasts (boneless, skinless); 1 can (10 oz) red enchilada sauce; 1 can (4 oz) diced green chilies; 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes (optional); 1 packet taco seasoning mix (or homemade seasoning); 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp ground cumin; 1 cup frozen corn; 8 small flour tortillas (cut into strips or squares); 2 cups shredded Mexican blend cheese; 1 cup shredded cheddar cheese; Fresh cilantro (optional, for garnish); Sour cream (optional, for serving)

Isabella

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This Slow Cooker Chicken Enchilada Casserole is a comforting, flavorful dish that combines the best of traditional enchiladas with the convenience of slow cooking. Layered with tender chicken, melted cheese, and flavorful spices, it’s a meal the whole family will enjoy without much fuss.

Why You’ll Love This Recipe

I love how this recipe delivers big enchilada flavor with minimal effort. It’s versatile, easy to customize, and perfect for a cozy dinner. The slow cooker does all the heavy lifting, leaving me free to focus on other things while the dish develops its rich, satisfying flavors. Plus, it’s a great way to feed a crowd or prep meals for the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (10 oz) red enchilada sauce

1 can (4 oz) diced green chilies

2 lbs chicken breasts (boneless, skinless)

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (optional, for extra flavor)

1/2 teaspoon ground cumin

1 packet taco seasoning mix (or homemade seasoning)

1 teaspoon garlic powder

8 small flour tortillas (cut into strips or squares)

1 teaspoon onion powder

1 cup frozen corn

2 cups shredded Mexican blend cheese

1 cup shredded cheddar cheese

Fresh cilantro (optional, for garnish)

Sour cream (optional, for serving)

Directions

Prepare the Chicken:
Place the chicken breasts in the bottom of the slow cooker.

Add the Sauce and Seasonings:
Pour in the enchilada sauce, green chilies, black beans, and diced tomatoes (if using). Sprinkle with taco seasoning, garlic powder, onion powder, and cumin. Stir to coat the chicken evenly.

Cook the Chicken:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.

Shred the Chicken:
Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker. Stir to combine with the sauce mixture.

Add Tortillas and Corn:
Layer the tortilla strips over the shredded chicken mixture. Add the frozen corn, stirring gently to combine.

Top with Cheese:
Sprinkle the shredded Mexican blend and cheddar cheeses over the top. Cover and cook on low for an additional 30 minutes to 1 hour, or until the cheese is melted and bubbly.

Serve and Enjoy:
Once the cheese is melted, serve the casserole hot. Garnish with fresh cilantro and a dollop of sour cream if desired.

Servings and Timing

Servings: 6-8

Prep Time: 15 minutes

Cook Time: 6-7 hours on low or 3-4 hours on high

Variations

Spicy Twist: Add diced jalapeños or a teaspoon of chili powder for extra heat.

Vegetarian Option: Swap the chicken for diced sweet potatoes or extra black beans and vegetables.

Different Tortillas: Use corn tortillas instead of flour for a more authentic flavor.

Extra Veggies: Add chopped bell peppers, zucchini, or spinach for added nutrition.

Cheese Choices: Experiment with pepper jack or Monterey jack cheese for a flavor twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: This casserole freezes well. Portion it into individual servings and freeze for up to 3 months.

Reheating: Reheat in the microwave or oven until warmed through. Add a splash of water or broth if the casserole seems dry.

Related Recipes:

Chicken Enchilada Soup

FAQs

How can I make this dish gluten-free?

Use gluten-free tortillas and ensure your taco seasoning and enchilada sauce are gluten-free.

Can I make this ahead of time?

Yes, prepare the casserole as directed, store it in the refrigerator, and reheat it when ready to serve.

What can I use instead of chicken breasts?

You can substitute chicken thighs, which are equally tender and flavorful in this dish.

Can I double the recipe?

Yes, just ensure your slow cooker is large enough to accommodate the increased quantity.

What toppings pair well with this casserole?

I like to top mine with avocado slices, lime wedges, shredded lettuce, or even crumbled tortilla chips for added texture.

Conclusion

This Slow Cooker Chicken Enchilada Casserole is an effortless way to bring a hearty, flavorful meal to the table. With its rich layers of tender chicken, cheese, and zesty enchilada sauce, it’s a dish that’s sure to satisfy. Whether for a family dinner or meal prep, this recipe is a keeper.

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