Cheesy Slow Cooker Chicken Enchilada Casserole
A deliciously cheesy chicken enchilada casserole made easy in the slow cooker, perfect for busy weeknights.
Equipment
- 1 slow cooker 5-quart or larger
- 2 forks for shredding chicken
- 1 Mixing bowl medium
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 cups enchilada sauce
- 1 cup corn kernels
- 1 cup black beans drained and rinsed
- 12 corn tortillas cut into strips
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 onion diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Optional Ingredients
- 1 cup diced bell peppers
- 1/4 cup chopped cilantro
- 1 jalapeño sliced
Instructions
Preparation
- Season the chicken breasts with garlic powder, cumin, salt, and pepper. Place them in the slow cooker along with diced onions. Pour half of the enchilada sauce over the chicken, ensuring it is well coated. Cook on low for 6-7 hours or on high for 3-4 hours.
- Once the chicken is thoroughly cooked and tender, remove it from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker.
- Add corn, black beans, and the remaining enchilada sauce to the shredded chicken in the slow cooker. Stir to combine well.
- Layer the tortilla strips over the chicken mixture in the slow cooker. Sprinkle the shredded cheddar cheese and Monterey Jack cheese on top to create a cheesy layer.
- Cover the slow cooker and let the casserole cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
Serving
- Garnish the casserole with chopped cilantro and sliced jalapeños if desired. Serve hot with a side of Mexican rice or a fresh green salad.
Storage
- Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave until warm before serving.
Notes
Pro Tips: For added flavor, roast the corn kernels before adding them to the casserole. Ingredient Substitutions: Try using chicken thighs for a richer taste. How to Serve: Pair with Mexican rice or a green salad. Storage & Freshness: Keep in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the ingredients the night before and refrigerate until ready to cook.