Description
Slow Cooker Chicken Enchilada Casserole with tender chicken, gooey cheese, zesty enchilada sauce – a comforting crowd-pleaser cooked low and slow.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts
- 2 cans (10 oz/280g each) red enchilada sauce (mild, medium, or hot based on preference)
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) corn kernels, drained (or 1½ cups/255g frozen corn)
- 1 medium onion, finely diced (about 1 cup/160g)
- 1 medium green bell pepper, diced (about 1 cup/150g)
- 12–15 corn tortillas (6-inch/15cm diameter)
- 3 cups (340g) shredded Mexican cheese blend, divided
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: fresh cilantro, sliced avocado, sour cream, diced tomatoes, sliced jalapeños
Instructions
- Step 1: Prepare the Slow Cooker Lightly coat your slow cooker with non-stick cooking spray. Pour about ¼ cup of enchilada sauce to thinly cover the bottom of the slow cooker. This prevents sticking and starts building flavor from the base.
- Step 2: Season the Chicken In a small bowl, combine the cumin, chili powder, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Sprinkle this mixture evenly over both sides of the chicken breasts, gently pressing the seasonings into the meat to help them adhere.
- Step 3: Create the First Layer Place the seasoned chicken breasts in a single layer on top of the sauce. Top with half of the diced onions and bell peppers, followed by half of the black beans and corn. Pour about ⅓ of the remaining enchilada sauce over these ingredients.
- Step 4: Add Tortillas and Cheese Create a layer of corn tortillas over the vegetables and sauce, tearing them as needed to cover the surface completely with slight overlaps. Sprinkle 1 cup of the shredded cheese evenly over the tortillas.
- Step 5: Build the Second Layer Repeat with another layer of the remaining vegetables, beans, and corn, followed by another ⅓ of the enchilada sauce. Add another layer of tortillas and another cup of cheese.
- Step 6: Final Layer and Cook Top with the remaining enchilada sauce, saving the last cup of cheese for later. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is very tender and easily shreds with a fork.
- Step 7: Shred the Chicken About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker, gently mixing it into the layers. Sprinkle the remaining cheese on top, cover, and cook for an additional 15-30 minutes until the cheese is fully melted.
- Step 8: Rest and Serve Turn off the heat and let the Slow Cooker Chicken Enchilada Casserole rest for 10-15 minutes before serving. This helps the layers set slightly, making it easier to serve neat portions. Top with your choice of fresh garnishes like cilantro, avocado slices, or a dollop of sour cream.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 415 calories per serving
- Sugar: 6 grams
- Sodium: 764 mg
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 39 grams
- Fiber: 6 grams
- Protein: 32 grams
- Cholesterol: 90 mg