Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 10 min
Cook time: PT-484754H48M46S
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

Description

This Slow Cooker Chicken Enchilada Casserole is the ultimate comforting meal that’s packed with layers of seasoned chicken, tortillas, beans, corn, and cheese, all slow-cooked to perfection. It’s a simple, hands-off recipe that delivers maximum flavor, perfect for busy nights or casual family dinners. Customize it with your favorite toppings, and enjoy a delicious, hearty meal that requires minimal prep.

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Season the chicken breasts with taco seasoning. Optionally, mix the seasoning with a little 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 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, shred with two forks, and return to the casserole.
Serve: Serve hot, topped with any desired garnishes like sour cream, cilantro, or jalapeños.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the microwave or oven at 350°F until heated through. If frozen, allow to thaw first before reheating.
Freezing: Can be frozen before or after cooking. Assemble, wrap tightly, and freeze. Cook as usual once thawed

Prep Time: 10min
Cook Time: 4-6 hours on low
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican