Description
This Slow Cooker Chicken Enchilada Casserole is a delicious and easy Mexican-inspired dish that is perfect for a comforting family dinner. Layers of tender chicken, beans, corn, and tortillas are smothered in enchilada sauce and cheese, creating a flavorful and satisfying meal.
Ingredients
Scale
Chicken Enchilada Casserole:
- 1 ½ pounds boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 cup canned black beans (drained and rinsed)
- 1 cup frozen corn kernels
- 1 small onion (diced)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 8 small corn tortillas (cut into strips)
- 1 ½ cups shredded Mexican blend cheese
- ¼ cup chopped fresh cilantro (optional for garnish)
- sour cream and avocado slices for serving (optional)
Instructions
- Place the chicken in the slow cooker: Lay the chicken breasts at the bottom of the slow cooker.
- Add ingredients: Pour the enchilada sauce over the chicken. Add black beans, corn, diced onion, garlic powder, chili powder, cumin, and salt.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender. Shred the chicken with forks.
- Layer: Place tortilla strips over the chicken, then top with cheese.
- Finish cooking: Cover and cook on high for 20-30 minutes until cheese is melted.
- Serve: Garnish with cilantro and serve with sour cream or avocado.
Notes
- You can use rotisserie chicken to save time.
- For extra spice, add green chiles or hot enchilada sauce.
- Flour tortillas can be used instead of corn tortillas.
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 70 mg
