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Slow Cooker Chicken Enchilada Casserole

A convenient and flavorful one-pot meal filled with layers of tender chicken, zesty enchilada sauce, and gooey cheese, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup shredded cheese (cheddar or Mexican blend)
Spices and Seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your slow cooker.
  2. Pour the enchilada sauce over the chicken, ensuring it’s well coated.
  3. Add the black beans, corn, and diced tomatoes. Mix gently.
  4. Sprinkle chili powder, cumin, salt, and pepper on top.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. About 30 minutes before serving, shred the chicken in the slow cooker, add in half of the cheese, and stir to combine.
  7. Top with the remaining cheese, cover, and let it melt before serving.

Notes

Serve the casserole straight from the slow cooker, garnish with fresh cilantro, and consider a dollop of sour cream or guacamole for extra flavor. Store leftovers in an airtight container; they can be refrigerated for up to 3-4 days or frozen for up to 2-3 months.