Description
A hearty and flavorful Slow Cooker Chicken Enchilada Casserole that combines tender chicken breasts with classic Mexican seasonings, enchilada sauce, beans, corn, and layers of tortillas. Slow-cooked to perfection and topped with melted cheeses, this one-pot meal is perfect for an easy and satisfying dinner. Serve garnished with fresh cilantro and sour cream for an authentic touch.
Ingredients
Scale
Chicken and Sauce
- 2 lbs chicken breasts (boneless, skinless)
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 packet taco seasoning mix (or homemade seasoning)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
Additional Ingredients
- 1 cup frozen corn
- 8 small flour tortillas (cut into strips or squares)
- 2 cups shredded Mexican blend cheese
- 1 cup shredded cheddar cheese
- Fresh cilantro (optional, for garnish)
- Sour cream (optional, for serving)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of your slow cooker, ensuring they are spread out evenly for even cooking.
- Add Sauce and Seasonings: Pour the red enchilada sauce over the chicken. Add the diced green chilies, drained black beans, diced tomatoes if using, taco seasoning mix, garlic powder, onion powder, and ground cumin. Stir gently to combine and coat the chicken thoroughly with the mixture.
- Cook the Chicken: Cover the slow cooker with the lid and cook on low heat for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker, mixing it well with the sauce and other ingredients once shredded.
- Add Tortillas and Corn: Gently layer the tortilla strips and frozen corn into the slow cooker, stirring carefully to distribute without breaking up the tortillas too much.
- Top with Cheese: Sprinkle the shredded Mexican blend cheese and cheddar cheese evenly over the top of the mixture.
- Final Cooking: Cover the slow cooker again and cook on low for an additional 30 minutes to 1 hour, or until the cheese has melted and the casserole is hot throughout.
- Serve and Garnish: Serve the casserole hot, garnished with fresh cilantro and a dollop of sour cream if desired. Enjoy a comforting and flavorful meal.
Notes
- This recipe works well with store-bought taco seasoning, but homemade seasoning can easily be substituted for more control over spices and salt.
- Using flour tortillas provides a softer texture; corn tortillas could be used for a gluten-free option but may result in a different texture.
- For a spicier dish, add chopped jalapeños or extra chili powder in step 2.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop.
- For added freshness, serve with sides like Mexican rice, guacamole, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
