Chicken Enchilada Casserole (Slow Cooker)

This slow cooker casserole layers shredded chicken, enchilada sauce, and tortillas the same way you'd build a traditional enchilada, but skips the individual rolling. Black beans and corn add heartiness, while two melting cheeses tie it all together as it cooks low and slow. It's an easy hands-off dinner that's ready whenever you get home.

Shredded chicken, enchilada sauce, and tortillas layer together in the slow cooker with beans, corn, and melted cheese.

Why You'll Love This Recipe

• Fast: ready in about 255 minutes (15 min prep, 240 min cook)
• Simple: 12 everyday ingredients
• Feeds the family: 6 servings

Ingredients

• 1 lb about 450g boneless, skinless chicken breasts, cooked and shredded
• 1 can (10 oz / 283g red enchilada sauce)
• 1 can (4 oz / 113g diced green chilies)
• 1 can (15 oz / 425g black beans, drained and rinsed)
• 1 can (15 oz / 425g corn kernels, drained)
• 1 cup shredded Mexican blend cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper (to taste)
• 10-12 corn tortillas

Instructions

1. Season the chicken breasts with salt, pepper, ground cumin, and chili powder, then cook them in a skillet or on the grill until fully cooked, and shred with two forks.
2. Combine the shredded chicken, enchilada sauce, diced green chilies, black beans, corn, shredded Mexican blend cheese, shredded Monterey Jack, and cilantro if using in a large mixing bowl until well combined.
3. Spread a thin layer of the chicken mixture on the bottom of the slow cooker.
4. Layer corn tortillas on top, tearing them as needed to cover the bottom, then repeat the layers of chicken mixture and tortillas, ending with a layer of the chicken mixture.
5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the cheese is melted and bubbly.
6. Serve hot, garnished with additional chopped cilantro if desired.

Cooking Tips

• Tear the tortillas to fit the shape of your slow cooker rather than leaving big gaps.
• Layer evenly so every scoop gets chicken, beans, corn, and cheese.
• Let the casserole sit for a few minutes after cooking before serving so it firms up slightly.

Substitutions

• Rotisserie chicken can replace freshly cooked chicken breasts.
• Pinto beans can replace black beans.
• A green enchilada sauce can be used in place of red for a different flavor.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave until warmed through.
• Freeze in portions for up to 2 months.

Serving Suggestions

• Garnish with extra chopped cilantro before serving.
• Serve with sour cream, avocado, or a squeeze of lime.
• Pair with a simple side salad or Mexican rice.

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