Description
This Slow Cooker Chicken Enchilada Casserole is a flavorful and easy Mexican-American dish perfect for a comforting dinner. Layers of shredded chicken, enchilada sauce, veggies, and cheese are slow cooked to melt together into a delicious, hearty casserole that requires minimal prep and delivers maximum taste.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 small onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
Other
- 6 small corn tortillas, cut into strips or quarters
- 1 1/2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream for serving (optional)
- Sliced jalapeños for serving (optional)
Instructions
- Combine Ingredients: In a large bowl, thoroughly mix the shredded chicken, enchilada sauce, diced green chilies, black beans, corn, diced onion, ground cumin, chili powder, and garlic powder until all ingredients are evenly coated.
- Prepare Slow Cooker: Lightly grease the inside of the slow cooker insert to prevent sticking.
- Layer Casserole: Place one-third of the tortilla pieces on the bottom of the slow cooker. Then add one-third of the chicken mixture evenly over the tortillas. Sprinkle one-third of the shredded cheese on top. Repeat this layering two more times, finishing with a layer of cheese on top.
- Cook: Cover the slow cooker and cook on low for 3 to 4 hours, or until the casserole is heated through and the cheese is melted and bubbly.
- Garnish and Serve: Before serving, sprinkle the casserole with chopped fresh cilantro if desired. Serve with sour cream and sliced jalapeños on the side for added flavor and spice.
Notes
- For a creamier casserole, add 1/2 cup sour cream or cream cheese to the chicken mixture before layering.
- Use rotisserie chicken for a convenient shortcut.
- Increase spiciness by adding diced jalapeños or choosing a hotter enchilada sauce.
- This casserole can be assembled the night before and cooked the next day.
- Leftovers keep well and can be reheated in the microwave or oven.
