Description

Slow Cooker Chicken Enchilada Casserole is the kind of easy dinner that makes busy nights feel manageable and delicious. This cheesy, saucy comfort food layers tender shredded chicken, enchilada sauce, corn tortillas, beans, corn, and melty cheese into one hearty crockpot meal. It is a great choice for easy dinner nights, family meals, meal prep, cozy comfort food cravings, and simple food ideas when you want a satisfying casserole without a lot of effort.

Ingredients

2 pounds boneless skinless chicken breasts

2 cups red enchilada sauce

8 corn tortillas

1 can black beans, drained and rinsed

1 cup corn kernels

1 small onion, diced

3 cloves garlic, minced

1 can diced green chilies

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup chopped fresh cilantro

1/2 cup sour cream

1 cup diced tomatoes

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Instructions

1. Lightly grease the slow cooker and spread a few spoonfuls of enchilada sauce on the bottom.

2. Add half of the onion, garlic, green chilies, black beans, and corn to create the first layer.

3. Place the chicken breasts on top and season with cumin, chili powder, salt, and black pepper.

4. Pour 1 cup of enchilada sauce over the chicken.

5. Tear 4 corn tortillas into pieces and layer them over the chicken and sauce.

6. Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the tortillas.

7. Add the remaining beans, corn, onion, garlic, and green chilies, then pour over the rest of the enchilada sauce.

8. Tear the remaining tortillas and place them on top to form the final layer.

9. Cover and cook on low for 6 to 7 hours or until the chicken is very tender.

10. Remove the lid, shred the chicken directly in the slow cooker, and gently mix the layers together.

11. Sprinkle the remaining cheese over the top, cover again, and let it melt for 10 to 15 minutes.

12. Serve hot with cilantro, sour cream, and diced tomatoes on top.

Notes

Do not add too much extra liquid, because the chicken and sauce already release moisture as the casserole cooks, and too much liquid can make the tortillas overly soft.

Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 890mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 36g
Cholesterol: 95mg