Slow Cooker Chicken Enchilada Casserole

Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs; 1 (24 oz) jar red enchilada sauce (divided); 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn kernels, drained; 1 tsp chili powder; 1 tsp cumin; ½ tsp garlic powder; ½ tsp smoked paprika; Salt and black pepper to taste; 8-10 small corn tortillas (or flour tortillas for a softer texture); 2 cups shredded Mexican blend cheese; Optional toppings: avocado, cilantro, sour cream, diced tomatoes

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A hands-off, crowd-pleasing dish that layers tender shredded chicken, spicy enchilada sauce, corn tortillas, and melted cheese into a cozy, flavor-packed casserole. Perfect for busy weeknights or meal prep, this recipe simmers all day for effortless indulgence.

Contents

Origin Slow Cooker Chicken Enchilada Casserole What I Love About This Recipe Slow Cooker Chicken Enchilada Casserole Ingredients Directions Notes

Origin Slow Cooker Chicken Enchilada Casserole

Enchiladas originated in Mexico, where they were traditionally filled with ingredients like cheese, beans, or meat and rolled into corn tortillas. This casserole-style version simplifies the classic by using a slow cooker, a staple in American kitchens since the 1970s.

What I Love About This Recipe

This dish is the ultimate set-it-and-forget-it meal. The slow cooker tenderizes the chicken and melds the flavors of smoky chili powder, tangy tomatoes, and gooey cheese. Layered with crisp corn tortillas, it’s a hearty, comforting dish that requires minimal prep but delivers restaurant-quality taste.

Slow Cooker Chicken Enchilada Casserole

Recipe by RecipeWikki

Servings

servings

Prep time

hours

Cooking time

hours

Calories

501

kcal

Ingredients

2 lbs boneless, skinless chicken breasts or thighs
1 (24 oz) jar red enchilada sauce (divided)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn kernels, drained
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper to taste
8-10 small corn tortillas (or flour tortillas for a softer texture)
2 cups shredded Mexican blend cheese
Optional toppings: avocado, cilantro, sour cream, diced tomatoes

Directions

Place the chicken in the bottom of a slow cooker. Pour 1 cup of enchilada sauce over the chicken. Sprinkle with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
Layer half of the black beans, corn, and torn tortilla pieces over the chicken. Repeat layers: remaining beans, corn, tortillas, and 1 more cup of enchilada sauce.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender.
Remove the chicken and shred it with two forks. Stir the shredded chicken back into the slow cooker.
Sprinkle the cheese evenly over the top. Cover and cook for an additional 15-20 minutes until melted and bubbly.
Serve with toppings like avocado, cilantro, or sour cream.

Notes

Use rotisserie chicken for an even quicker prep (add during the last hour of cooking).
Swap black beans for pinto or refried beans for a creamier texture.
For a spicy kick, add diced green chilies or a dash of hot sauce.
Store leftovers in an airtight container in the fridge for up to 4 days.

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