Description
This Slow Cooker Chicken Enchilada Casserole is a cheesy, comforting, and easy-to-make dish with all the flavor of classic enchiladas—no rolling required. Just toss the ingredients into your crockpot for a delicious, hands-off dinner.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 cups red enchilada sauce
- 10 corn tortillas, cut into quarters or strips
- 2 cups shredded cheddar or Mexican blend cheese, divided
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1/2 cup chopped onion
- Optional: 1/4 cup sliced black olives
- Optional: 1 can diced green chiles or 1 jalapeño, diced
- Optional toppings: sour cream, chopped cilantro, avocado, lime wedges
Instructions
- Place chicken in the bottom of a slow cooker and season with salt and pepper.
- Pour 1 cup of enchilada sauce over chicken. Add onion, black beans, and corn.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return to slow cooker.
- Stir in cut tortillas and half of the cheese. Mix well.
- Top with remaining cheese, cover, and cook on low for an additional 20–30 minutes until hot and bubbly.
- Serve with optional toppings like sour cream, avocado, cilantro, or lime wedges.
Notes
- Use green enchilada sauce for a tangy twist.
- Stir in cooked rice to stretch the casserole.
- Flour tortillas can substitute for corn tortillas.
- Add chipotle chili powder or chipotle in adobo for smokiness.
- Add tortillas toward the end to prevent sogginess.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 440
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
