Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 10 min
Cook time: PT-484744H15S
Total time: 4 h 10 min
Cuisine: Mexican
Ingredients: 3-4 boneless, skinless chicken breasts; 1 packet taco seasoning; 1 can (10 oz) red enchilada sauce; 1 can (4 oz) diced green chilies; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh or frozen); 10 small flour tortillas, cut into quarters; 2 cups shredded Mexican blend cheese; 1 small onion, diced; 1 cup salsa; Salt and pepper to taste

Why You’ll Love This Recipe

This Slow Cooker Chicken Enchilada Casserole is a game-changer for busy nights. It’s quick to assemble, requires minimal prep, and lets the slow cooker do all the work. The layers of tender chicken, gooey melted cheese, and rich enchilada sauce create the perfect balance of flavors, and the casserole is just as delicious as it is easy. Plus, it’s customizable, so you can adjust the spice level or add extra toppings to suit your taste. Whether you’re feeding a crowd or looking for a satisfying family dinner, this dish will become a new favorite in your weekly rotation.

Ingredients

3-4 boneless, skinless chicken breasts
1 packet taco seasoning
1 can (10 oz) red enchilada sauce
1 can (4 oz) diced green chilies
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
10 small flour tortillas, cut into quarters
2 cups shredded Mexican blend cheese
1 small onion, diced
1 cup salsa
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: Season the chicken breasts with taco seasoning. You can either season them directly or mix the seasoning with a little bit of water to make a paste.
Layer Ingredients: In the slow cooker, place a layer of chicken breasts at the bottom. Add a layer of tortillas, followed by a layer of beans, corn, onions, and green chilies. Pour half of the enchilada sauce and salsa over the top.
Repeat Layers: Add another layer of chicken, tortillas, and the remaining beans and corn. Top with the remaining enchilada sauce, salsa, and cheese.
Cook: Cover and cook on low for 4-6 hours or until the chicken is fully cooked and the cheese is melted and bubbly.
Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker, shred them with two forks, and return them to the casserole.
Serve: Serve hot, topped with any desired garnishes like sour cream, cilantro, or jalapeños.

Servings and Timing

Servings: 6-8
Preparation Time: 10 minutes
Cooking Time: 4-6 hours on low

Variations

Add extra heat: If you like a spicier dish, add chopped jalapeños, hot sauce, or use a spicier enchilada sauce.
Swap tortillas: For a gluten-free option, use corn tortillas instead of flour.
Vegetarian: Skip the chicken and add extra beans, corn, and veggies to make this a hearty vegetarian casserole.
Cheese options: While Mexican blend cheese works great, you can use cheddar, Monterey Jack, or a combination of your favorites.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the casserole in the microwave or in the oven at 350°F until heated through. If reheating from frozen, it may take longer, so allow it to thaw first before reheating.

FAQs

1. Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just ensure that they are fully cooked through before shredding.

2. Can I make this casserole ahead of time?

Yes, you can prep the casserole the night before and store it in the fridge. Just pop it in the slow cooker the next day and cook as usual.

3. Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken works great and saves time. Simply shred it and layer it into the casserole in place of the raw chicken.

4. How do I make this casserole spicier?

To make the casserole spicier, you can add chopped jalapeños, use a spicy salsa, or choose a hot enchilada sauce.

5. Can I use different types of beans?

Yes, black beans work well, but you can also use pinto beans, kidney beans, or refried beans for a different flavor.

6. Can I use a different cheese?

You can use any type of cheese you prefer, such as cheddar, Monterey Jack, or pepper jack for a bit of heat.

7. Can this be made in the oven instead of the slow cooker?

Yes, you can bake this casserole in the oven at 350°F for about 30 minutes, or until bubbly and golden.

8. How do I make this dish gluten-free?

Simply replace the flour tortillas with corn tortillas to make the casserole gluten-free.

9. Can I freeze the casserole for later?

Yes, you can freeze the casserole either before or after cooking. If freezing before cooking, assemble the casserole, wrap it tightly, and freeze. Cook as usual once thawed.

10. What can I serve with this casserole?

This dish pairs well with a side of Mexican rice, a fresh salad, or guacamole and chips for added flavor.

Conclusion

Slow Cooker Chicken Enchilada Casserole is a flavorful and convenient meal that everyone will love. Whether you’re looking to save time on busy nights or simply want to enjoy a comforting dish, this recipe delivers both taste and convenience. With minimal effort and endless customization options, it’s the perfect weeknight dinner to please a crowd. Enjoy!