Craving enchiladas but don’t want the hassle of rolling each one individually? Say hello to this Slow Cooker Chicken Enchilada Casserole — a lazy-day version of a Mexican favorite that’s big on flavor and light on effort. Tender shredded chicken, layers of saucy tortillas, melty cheese, and your favorite enchilada toppings come together in one satisfying, hands-off meal.
It’s perfect for busy weeknights, potlucks, or a cozy weekend dinner. Just layer, set it, and forget it — your slow cooker will handle the rest!
🛒 Ingredients
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 2 cups red enchilada sauce (homemade or store-bought)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 8 small corn tortillas, cut into strips
- 2 cups shredded Mexican blend or cheddar cheese
- Optional toppings: sour cream, avocado, chopped cilantro, sliced green onions, jalapeños
👩🍳 Instructions
1. Prep the slow cooker
Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
2. Layer the ingredients
Add the chicken breasts to the bottom of the slow cooker. Sprinkle with cumin, garlic powder, salt, and pepper.
Top with enchilada sauce, black beans, corn, green chiles, and tortilla strips. Gently mix the top layer, but don’t stir the chicken at the bottom.
3. Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and easily shreddable.
4. Shred and finish
Remove chicken, shred with two forks, then return it to the slow cooker and stir everything together.
Top with shredded cheese and cover for another 10–15 minutes, until the cheese melts.
5. Serve
Spoon into bowls and add your favorite toppings. Serve with tortilla chips, rice, or a fresh salad on the side.
🍽 Nutrition Info (per serving – serves 6)
- Calories: 420
- Protein: 35g
- Carbs: 28g
- Fat: 19g
- Saturated Fat: 9g
- Fiber: 6g
- Sodium: 850mg
Nutrition may vary depending on enchilada sauce and cheese used.
✅ Tips & Variations
- Add heat: Mix in chopped jalapeños or a splash of hot sauce.
- Make it creamy: Add ½ cup sour cream or cream cheese in the last 30 minutes.
- Low-carb option: Skip the tortillas and serve over cauliflower rice.
- More veggies? Add bell peppers, zucchini, or spinach.
- Make ahead: Prep all the ingredients the night before and refrigerate — just dump and go in the morning.
🍴 Serving Suggestions
- Serve with cilantro lime rice, Mexican street corn, or guacamole
- Pair with a crisp green salad or sautéed veggies
- Delicious with tortilla chips for scooping, too!
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