Description
Slow Cooker Chicken Enchilada Casserole is a hearty, flavorful dish layered with tender chicken, cheese, and zesty enchilada sauce. Perfect for a cozy dinner or meal prep!
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)
Instructions
- Prepare the Chicken: Place chicken breasts in the slow cooker.
- Add Sauce and Seasonings: Add enchilada sauce, green chilies, black beans, diced tomatoes, taco seasoning, garlic powder, onion powder, and cumin. Stir to coat.
- Cook the Chicken: Cook on low for 6-7 hours or high for 3-4 hours.
- Shred the Chicken: Shred the chicken with forks, then return to the slow cooker.
- Add Tortillas and Corn: Layer tortilla strips and frozen corn, stirring gently.
- Top with Cheese: Sprinkle cheeses on top. Cook on low for 30 minutes to 1 hour.
- Serve and Garnish: Serve hot with cilantro and sour cream if desired.
Notes
Use corn tortillas for a more authentic flavor.
Add diced jalapeños for a spicy kick.
Vegetarian swap: Replace chicken with sweet potatoes or extra beans.
Storage: Refrigerate leftovers for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6-8 servings
