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Slow Cooker Chicken Enchilada Casserole

A comforting and flavorful casserole that combines the classic tastes of Mexican cuisine with the convenience of slow cooking, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 2 cups enchilada sauce
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 cups cooked rice
  • 2 cups shredded cheese Feel free to experiment with different types of cheese.
  • 10 small corn tortillas, cut into strips Can substitute with flour tortillas if preferred.
  • 1 teaspoon cumin For flavor enhancement.
  • 1 teaspoon chili powder For flavor enhancement.
  • Salt and pepper to taste

Method
 

Preparation
  1. Begin by layering half of the shredded chicken at the bottom of your slow cooker.
  2. Pour half of the enchilada sauce over the chicken.
  3. Next, add half of the black beans, corn, rice, cheese, and tortilla strips.
  4. Repeat the layering process with the remaining ingredients.
  5. Sprinkle cumin, chili powder, salt, and pepper on top for an extra kick of flavor.
  6. Cover your slow cooker and let it work its magic on low heat for 4 to 6 hours.
  7. Once it’s cooked through, serve it topped with sour cream or avocado.

Notes

For leftovers, allow to cool before transferring to an airtight container. Fresh for 3-4 days in the refrigerator, and can be frozen for longer storage. Reheat in the microwave or slow cooker until heated through. Consider using rotisserie chicken for quicker prep, and you can customize with different veggies or proteins as desired.