Description
This Slow Cooker Chicken Enchilada Casserole is a delicious, hands-off way to enjoy all the flavors of enchiladas without the fuss. Shredded chicken, enchilada sauce, cheese, and tortillas come together in one pot for a comforting and easy meal.
Ingredients
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- 2 large boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10 oz) can diced tomatoes with green chilies (Rotel), drained
- 6 small corn tortillas, cut into strips
- 2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup sour cream (for serving)
Instructions
- Prepare the Chicken: Place the chicken breasts in the slow cooker. Add the enchilada sauce, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shredded.
- Shred the Chicken: Remove the chicken, shred it using two forks, and return it to the slow cooker.
- Add Remaining Ingredients: Stir in the black beans, corn, and diced tomatoes with green chilies. Mix well.
- Layer the Tortillas: Add the tortilla strips and gently fold them into the mixture.
- Add Cheese: Sprinkle the shredded cheese over the top. Cover and cook on low for another 30 minutes, or until the cheese is melted.
- Serve: Garnish with fresh cilantro and serve with sour cream. Enjoy!
Notes
- You can use shredded rotisserie chicken to speed up the process. Just add it in step 3 and cook for 30-40 minutes.
- Want it spicier? Add sliced jalapeños or extra chili powder.
- For a creamy version, mix in 4 oz of cream cheese before adding the tortillas.