Slow Cooker Chicken Enchilada Casserole
This Slow Cooker Chicken Enchilada Casserole combines tender shredded chicken, zesty enchilada sauce, soft corn tortillas, and melted cheese into a comforting, hands-off meal. Perfect for busy weeknights or feeding a crowd, this dish delivers all the flavors of classic enchiladas with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: Approximately 7–8 hours
- Yield: undefined
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
- 2 to 3 boneless, skinless chicken breasts
1 packet (1.5 oz) enchilada seasoning mix
2 cans (10 oz each) red enchilada sauce
12 corn tortillas, torn into bite-sized pieces
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 medium onion, finely diced
2 cloves garlic, minced
1 can (4 oz) diced green chilies
Fresh cilantro, sour cream, and diced avocado for garnish
Instructions
Prepare the Base: Spray your slow cooker with non-stick cooking spray. Place the chicken breasts at the bottom of the slow cooker. Sprinkle the enchilada seasoning mix over the chicken. Pour the red enchilada sauce over the chicken, ensuring it’s well-covered. Add the diced onion, minced garlic, black beans, corn, and diced green chilies to the slow cooker.
- Cook the Chicken: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and shreds easily with a fork.
- Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker, mixing it with the other ingredients.
- Add Tortillas and Cheese: Add the torn corn tortillas to the slow cooker, stirring to combine. Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the mixture, stirring to incorporate.
- Final Cooking: Top the casserole with the remaining cheese. Cover and cook on HIGH for an additional 30–45 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro, sour cream, and diced avocado before serving.
Notes
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the casserole for extra heat.
- Vegetarian Option: Substitute the chicken with additional black beans and vegetables like zucchini or bell peppers.
- Cheesy Delight: Incorporate a blend of pepper jack cheese for a spicier flavor profile.
- Add Greens: Mix in fresh spinach or kale for added nutrition.
- Gluten-Free: Ensure the tortillas and enchilada sauce are gluten-free to accommodate dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
