Description
This Slow Cooker Chicken Enchilada Casserole is a perfect blend of spices, chicken, and cheese layered with tortillas, creating a delicious and hearty meal!
Ingredients
Scale
- 2 lb boneless skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can 10 ounces diced tomatoes with green chiles, undrained
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup corn kernels, fresh, frozen or canned and drained
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 corn tortillas, cut into strips or quarters
- 2 1/2 cups shredded Mexican blend cheese, divided
- 1/3 cup chopped fresh cilantro, for serving
- 1/2 cup sour cream, for serving
- 1/2 cup diced tomatoes or pico de gallo, for serving
- 1/4 cup sliced jalapeños and lime wedges, optional for serving
Instructions
- Lightly grease the inside of a 6 quart slow cooker with cooking spray or a thin layer of oil.
- Add the chicken breasts to the slow cooker, then pour in the enchilada sauce and diced tomatoes with green chiles.
- Add the diced onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir gently so the chicken is mostly coated and submerged in the sauce.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and shreds easily with two forks.
- Transfer the cooked chicken to a cutting board and shred it with two forks, then return the shredded chicken to the slow cooker.
- Stir in the black beans and corn kernels until everything is evenly coated in the sauce. Taste and adjust seasoning if needed.
- Sprinkle about 1/2 cup of the shredded Mexican blend cheese into the chicken mixture and stir to melt it slightly.
- Scatter a layer of tortilla strips over the surface of the chicken mixture, then top with a handful of shredded cheese.
- Repeat layering with more saucy chicken mixture, tortilla pieces, and cheese until all the tortillas are used, finishing with a generous layer of cheese on top.
- Cover and cook on LOW for an additional 30 to 45 minutes, or until the cheese is fully melted, the casserole is hot and bubbly, and the tortillas are soft.
- Turn off the slow cooker and let the casserole rest with the lid slightly ajar for about 10 minutes to set.
- Scoop the enchilada casserole into bowls and top with chopped cilantro, sour cream, diced tomatoes or pico de gallo, and jalapeños and lime wedges if desired.
Notes
- For added flavor, you can marinate the chicken in the enchilada sauce overnight before cooking.
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before cooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 39g
- Cholesterol: 110mg