Description
This Ultimate Slow Cooker Chicken Enchilada Casserole is hearty, cheesy, and packed with bold Mexican-inspired flavors, perfect for an easy family dinner.
Ingredients
Scale
- 900g boneless skinless chicken breasts
- 2 cups enchilada sauce
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups crushed tortilla chips
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Spray the slow cooker with nonstick cooking spray.
- Place the chicken breasts in the bottom of the slow cooker.
- Season the chicken with salt, pepper, cumin, and chili powder.
- Add the diced onion and minced garlic over the chicken.
- Pour the enchilada sauce evenly on top.
- Add the black beans and corn.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Shred the chicken directly in the slow cooker.
- Stir in the crushed tortilla chips.
- Top with cheddar and mozzarella cheese.
- Cover and cook an additional 20–30 minutes until the cheese is melted.
Notes
Serve with sour cream, fresh cilantro, or sliced avocado for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 110mg
Keywords: slow cooker chicken enchilada casserole, crockpot enchiladas, chicken enchilada bake