Description
This Slow Cooker Chicken Enchilada Casserole is a comforting, flavorful dish that combines tender shredded chicken with enchilada sauce, beans, corn, tortillas, and a blend of cheeses. Perfect for busy days, it uses a slow cooker to meld Mexican-inspired flavors for a delicious, hassle-free meal.
Ingredients
Scale
Chicken and Sauce
- 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
Vegetables and Tortillas
- 1 cup frozen corn
- 8 small flour tortillas (cut into strips or squares)
Cheeses
- 2 cups shredded Mexican blend cheese
- 1 cup shredded cheddar cheese
Garnishes (Optional)
- Fresh cilantro
- Sour cream
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the slow cooker as the base for the casserole.
- Add Sauce and Seasonings: Pour the red enchilada sauce over the chicken, then add diced green chilies, drained black beans, diced tomatoes (if using), taco seasoning, garlic powder, onion powder, and ground cumin. Stir gently to coat all ingredients.
- Cook the Chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Use two forks to shred the cooked chicken directly in the slow cooker, mixing it well with the sauce and other ingredients.
- Add Tortillas and Corn: Fold in the strips or squares of flour tortillas along with the frozen corn, stirring gently to combine evenly throughout the mixture.
- Top with Cheese: Sprinkle the shredded Mexican blend cheese and cheddar cheese evenly on top of the casserole in the slow cooker.
- Final Cooking: Cover and cook on low for an additional 30 minutes to 1 hour to allow the cheese to melt and flavors to meld thoroughly.
- Serve and Garnish: Serve the casserole hot, garnished with fresh cilantro and a dollop of sour cream if desired for extra flavor and freshness.
Notes
- For a spicier version, add chopped jalapeños or a dash of hot sauce.
- Use gluten-free tortillas if you prefer a gluten-free casserole.
- Leftovers can be refrigerated for up to 3 days and reheated easily in the microwave or oven.
- Freezing the casserole is not recommended due to the tortillas softening excessively.
- Try substituting chicken thighs for a juicier, more flavorful meat option.
