Description
Slow Cooker Chicken Enchilada Casserole is a hearty, cheesy, Tex-Mex inspired comfort food made with shredded chicken, corn tortillas, and enchilada sauce. This easy dump-and-go crockpot recipe is perfect for busy weeknights or weekend meal prep. Packed with bold flavors, it’s a family-friendly slow cooker dinner recipe.
Ingredients
2 chicken breasts
2 cups enchilada sauce
8 corn tortillas
1 cup black beans
1 cup corn kernels
2 cups shredded cheddar cheese
1 small onion, diced
1 teaspoon ground cumin
1 teaspoon chili powder
Instructions
1. Spray your slow cooker with nonstick spray and place the chicken breasts at the bottom. Season them with cumin and chili powder.
2. Pour the enchilada sauce over the chicken, cover, and cook on low for 6–7 hours or high for 3–4 hours.
3. Shred the cooked chicken directly in the slow cooker using two forks.
4. Stir in black beans, corn, and diced onion.
5. Tear the corn tortillas into strips and add to the slow cooker. Top with shredded cheese and stir slightly.
6. Smooth out the top and cook on low for another 30 minutes until cheese is fully melted.
7. Serve warm with your favorite toppings like cilantro, sour cream, or lime.
Notes
Use green enchilada sauce if you prefer a tangy flavor.
Add sliced jalapeños if you love spice.
This recipe freezes well—cool completely before storing.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg