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Slow Cooker Chicken Enchilada Casserole

A creamy, flavorful casserole combining tender chicken, enchilada sauce, and gooey cheese, perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 2 cups enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes (fresh or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 10 pieces corn tortillas, cut into strips
Optional Toppings
  • avocado slices
  • sour cream
  • fresh cilantro
  • lime wedges

Method
 

Preparation
  1. Place the boneless, skinless chicken breasts into the slow cooker.
  2. Pour the enchilada sauce over the chicken.
  3. Add the black beans, corn, diced tomatoes, cumin, garlic powder, and onion powder. Stir to combine all the ingredients.
  4. Cut the corn tortillas into strips and sprinkle half of them over the mixture. Top with 1 cup of shredded cheese.
  5. Add the remaining corn tortilla strips and pour the rest of the enchilada sauce on top. Finish by sprinkling the remaining cheese over everything.
Cooking
  1. Cover the slow cooker and heat it on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and shreds easily.
Final Touch
  1. Once ready, shred the chicken in the slow cooker and mix everything well. Serve and add your favorite toppings.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm in the microwave or oven. Freeze leftovers for up to three months.