Go Back
Introducing a delightful twist on a classic favorite, the Cheesy Slow Cooker Chicken Enchilada Casserole is a dish that combines the rich flavors of traditional enchiladas with the convenience of slow cooking. This hearty casserole is perfect for busy weeknights or family gatherings, making it an excellent option for anyone looking to serve a filling meal with minimal effort. With its layers of tender chicken, zesty enchilada sauce, and gooey cheese, this casserole is not only easy to prepare but also packed with wholesome ingredients. In this article, we will explore the steps to creating this delicious meal, delve into the nutritional benefits of its star ingredients, and provide tips for customizing it to suit your taste.

Slow Cooker Chicken Enchilada Casserole

Discover the Cheesy Slow Cooker Chicken Enchilada Casserole, a flavorful and easy-to-make dish perfect for any occasion. Combining tender chicken, zesty enchilada sauce, and gooey cheese, it's a comforting meal that requires minimal effort. Ideal for busy weeknights or family gatherings, this versatile casserole can be customized to fit dietary preferences. Enjoy the rich flavors and the convenience of the slow cooker with every delicious bite!
Print Recipe Pin Recipe

Ingredients
  

2 lbs boneless, skinless chicken breasts

1 cup diced onion

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 can (10 oz) diced tomatoes with green chilies

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

8 small corn tortillas, cut into strips

2 cups shredded Mexican blend cheese

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Instructions
 

Prepare the Slow Cooker: Begin by laying the chicken breasts at the bottom of the slow cooker, ensuring they are evenly spaced.

    Sauté Aromatics: In a skillet over medium heat, add a splash of oil. Sauté the diced onions until they become translucent, about 3-5 minutes. Add minced garlic and continue to sauté for another 1-2 minutes until fragrant.

      Mix Ingredients: In a mixing bowl, combine the sautéed onions and garlic with the black beans, corn, red enchilada sauce, diced tomatoes (with their juices), cumin, chili powder, smoked paprika, salt, and pepper. Stir until well incorporated.

        Layer the Casserole: Pour half of the mixed ingredients over the chicken in the slow cooker. Then, layer half of the tortilla strips and half of the cheese. Repeat the layers, starting with the remaining mixed ingredients, followed by the tortilla strips and the rest of the cheese on top.

          Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is fully cooked and easy to shred.

            Shred the Chicken: Approximately 30 minutes before serving, carefully remove the chicken from the slow cooker. Use two forks to shred the chicken, then return it to the slow cooker and mix gently with the casserole.

              Serve: Once cooked, serve hot, garnished with fresh cilantro and a dollop of sour cream on the side if desired.

                Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | 6 servings