Description
This Slow Cooker Chicken Enchilada Casserole is a flavorful, hearty dish perfect for easy weeknight dinners. Tender chicken breasts are slow-cooked in a savory blend of enchilada sauce, spices, black beans, corn, and green chilies, layered with tortillas and melted cheese to create a comforting Mexican-inspired casserole. Simply load your slow cooker, let it do the work, and enjoy a delicious, cheesy meal that’s perfect for family gatherings or meal prep.
Ingredients
Scale
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts
- 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
Additional Ingredients
- 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: Begin by placing the boneless, skinless chicken breasts directly into the slow cooker, making sure they are evenly spread out.
- Add Sauce and Seasonings: Pour the red enchilada sauce, diced green chilies, black beans, and optional diced tomatoes over the chicken. Sprinkle the taco seasoning mix, garlic powder, onion powder, and ground cumin on top. Stir gently to ensure the chicken breasts are well-coated with the sauce and seasonings.
- Cook the Chicken: Cover the slow cooker with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Shred the Chicken: Use two forks to shred the cooked chicken right in the slow cooker. Mix the shredded chicken into the sauce.
- Add Tortillas and Corn: Layer the chopped tortilla strips and frozen corn into the slow cooker. Stir gently to combine without breaking the tortillas too much.
- Top with Cheese: Sprinkle the shredded Mexican blend cheese and cheddar cheese evenly over the top of the mixture in the slow cooker.
- Final Cook: Cover and continue cooking on low for an additional 30 minutes to 1 hour, allowing the cheese to melt and the flavors to meld together.
- Serve and Garnish: Serve the casserole hot, garnished with fresh cilantro and a dollop of sour cream if desired for added creaminess and freshness.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier result.
- If you prefer a spicier casserole, add some chopped jalapeños or hot sauce.
- To make this gluten-free, use corn tortillas instead of flour tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- For extra flavor, add a squeeze of fresh lime juice before serving.
