Description
Slow Cooker Chicken Enchilada Casserole is a flavorful, comforting dish that combines tender chicken, zesty enchilada sauce, and gooey melted cheese in a hearty layered meal. Perfect for busy weeknights or casual gatherings, this easy-to-make casserole simmers effortlessly in your slow cooker, filling your home with mouthwatering aromas. Just layer the ingredients, set it, and enjoy the delicious results without spending hours in the kitchen.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cups enchilada sauce
- 6 corn or flour tortillas, cut into strips
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 2 cups shredded cheese (cheddar or Mexican blend)
Instructions
- Shred the chicken breasts into bite-sized pieces.
- In the slow cooker, layer half of the tortillas at the bottom and add half of the shredded chicken.
- Pour half of the enchilada sauce over the chicken and sprinkle with half of the black beans, corn, and cheese.
- Repeat the layers with remaining ingredients: tortillas, chicken, sauce, beans, corn, and cheese.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until bubbly.
- Serve hot with sour cream and jalapeños.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 280g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg