Chicken Enchilada Casserole (Slow Cooker)
This easy and flavorful recipe is perfect for busy weeknights or when you want a satisfying Mexican-inspired meal with minimal effort. Serve the enchilada casserole with your favorite toppings such as sour cream, diced tomatoes, avocado slices, or sliced jalapeños, if desired.
Ingredients
- 1 lb about 450g boneless, skinless chicken breasts, cooked and shredded
- 1 can 10 oz / 283g red enchilada sauce
- 1 can 4 oz / 113g diced green chilies
- 1 can 15 oz / 425g black beans, drained and rinsed
- 1 can 15 oz / 425g corn kernels, drained
- 1 cup shredded Mexican blend cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup chopped fresh cilantro optional
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 10-12 corn tortillas
Instructions
- Prepare the Chicken:Season the chicken breasts with salt, pepper, ground cumin, and chili powder.Cook the chicken breasts in a skillet or grill until fully cooked. Once cooked, shred the chicken using two forks.
- Assemble the Casserole:In a large mixing bowl, combine the shredded chicken, red enchilada sauce, diced green chilies, black beans, corn kernels, shredded Mexican blend cheese, shredded Monterey Jack cheese, and chopped fresh cilantro (if using). Mix until well combined.
- Layer the Casserole:Spread a thin layer of the chicken mixture on the bottom of the crockpot.Layer corn tortillas on top of the chicken mixture, tearing them if needed to cover the bottom of the crockpot.Repeat layering with the remaining chicken mixture and corn tortillas, ending with a layer of chicken mixture on top.
- Cook in the Crockpot:Cover the crockpot with the lid and cook the enchilada casserole on low heat for 4-6 hours or on high heat for 2-3 hours, or until the cheese is melted and bubbly.
- Serve:Once cooked, carefully remove the lid from the crockpot.Serve the Chicken Enchilada Casserole hot, garnished with additional chopped cilantro, if desired.
- Enjoy your delicious Crockpot Chicken Enchilada Casserole!