Description
Slow Cooker Chicken Enchilada Casserole with juicy chicken, gooey cheese, and zesty enchilada sauce – the perfect easy and comforting meal!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 12–15 corn tortillas (6-inch/15cm diameter)
- 2 cups (16oz/475ml) enchilada sauce (red or green)
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 cup (175g) frozen corn kernels
- 1 medium bell pepper, diced (about 1 cup/150g)
- 1 small onion, finely chopped (about ¾ cup/120g)
- 2–3 cloves garlic, minced
- 2½ cups (10oz/280g) shredded Mexican cheese blend, divided
- 1 tablespoon (15ml) olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Step 1: Prepare the chicken mixture Begin by combining the chicken breasts, ½ cup enchilada sauce, minced garlic, chili powder, cumin, oregano, salt and pepper in a bowl. Toss until the chicken is evenly coated with the spice mixture. This seasoning step ensures your Slow Cooker Chicken Enchilada Casserole has flavor infused throughout, not just in the sauce layers.
- Step 2: Prepare the slow cooker Lightly coat the inside of your 6-quart slow cooker with olive oil or cooking spray. This prevents sticking and makes cleanup easier. Spread ¼ cup of enchilada sauce evenly across the bottom of the slow cooker to create your first layer.
- Step 3: Build your first layer Arrange 4-5 corn tortillas over the sauce, breaking them as needed to cover the bottom of the slow cooker. They should slightly overlap and may need to be torn to fit around the edges. Next, add half of the seasoned chicken mixture, followed by half of the black beans, corn, bell pepper, and onion. Sprinkle with ¾ cup of the shredded cheese and drizzle with ⅓ cup of enchilada sauce.
- Step 4: Create the middle and top layers Repeat the layering process with another layer of tortillas, the remaining chicken, beans, vegetables, ¾ cup cheese, and another ⅓ cup of sauce. For the final layer, add the remaining tortillas, and pour the remaining enchilada sauce over the top, ensuring the tortillas are completely covered to prevent them from drying out.
- Step 5: Cook to perfection Cover and cook your enchilada chicken casserole on LOW for 3-4 hours or on HIGH for 2-2½ hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C). During the last 30 minutes of cooking, sprinkle the remaining 1 cup of cheese on top and replace the lid to allow it to melt perfectly.
- Step 6: Rest and serve Once cooking is complete, turn off the slow cooker and let your Slow Cooker Chicken Enchilada Casserole rest for 15 minutes before serving. This crucial resting period allows the layers to set, making it much easier to serve neat portions. Garnish with your favorite toppings and enjoy the fruits of your minimal labor!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 435 kcal
- Sugar: 5g
- Sodium: 830mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg